Bulgur Summer Salad

When the weather heats up, I start craving fresh, light, and super easy meals.

I’m all about salads that go beyond just a jumble of veggies - they need to be hearty and satisfying!

This salad is a cinch to whip up, with sweet potatoes adding a hint of sweetness and zesty lemon juice delivering a bright, refreshing kick.

Give it a go and let me know in the comments how it turned out!

The Recipe inspired by the blog "foodsdictionary"

What you need:

The Salad

• 1 cup dry bulgur - 200 grams

• 1 medium sweet potato - 313 grams

• 1 large cucumber with peel - 154 grams

• 1 medium red onion - 125 grams

• A handful of parsley (or cilantro) - 5 grams

The Dressing:

• 3 tbsp olive oil - 30 ml

• Freshly squeezed lemon juice from half a lemon - 15 ml

• 3/4 tsp Himalayan salt - 5 grams

• Black pepper- according to taste

What to do:

1. Soak the fine bulgur in hot water for about 30-40 minutes.

2. Meanwhile, peel the sweet potato, cut it into cubes, and bake in the oven at 180°C for about 30-35 minutes.

3. During this time, chop the cucumber, red onion, and parsley.

4. Once the bulgur is ready, drain it and place it in a bowl. Add the roasted sweet potato cubes and the remaining vegetables, season to your liking.

5. Enjoy your meal!