Bulgur salad

For the whole year

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You need: (for 4 people)

• 100g raw bulghur
• 250g ripe tomatoes
• 12 baby onions
• 1 lemon
• 90g cooked chickpeas
• A few leaves of coriander or mint to taste
• Olive oil
• 4cl tarragon vinegar and Madagascar pepper
• Salt & Pepper

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1. Cook the bulghur according to the instructions on the packet, then leave to cool.
2. Cut the tomatoes into cubes.
3. In a salad bowl, mix the bulghur with the diced tomatoes and their juice, and the chickpeas.
4. Then add the spring onions and chopped herbs, vinegar, olive oil, lemon juice, salt and pepper.
5. Mix well and leave to stand at room temperature for 3 hours.
6. Mix again and chill for at least 1 hour before serving.

Tip: This recipe can also be created with basil balsamic or garrigue vinegar.

You don’t have the tarragon and Madagascar pepper vinegar? Find it in our shop