If you want to cook a full-course lunch or dinner, but not just a salad we suggest you to prepare a light and tasty salad with bulgur, vegetables and quail eggs.
- bulgur : 100 g
- water : 250 ml
- quail's egg : 4 piece
- cherry tomatoes : 120 g
- cucumber : 100 g
- sweet pepper : 70 g
- cedar nuts : 20 g
- olive oil : 1 Tbsp
- salt : 1 pinch
Stages of cooking
Bring water to a boil, add bulgur, salt to taste. Reduce the heat to a minimum and cook bulgur, without covering, until the liquid has completely evaporated, 15-17 minutes. Transfer the finished bulgur to a salad bowl and let cool to room temperature.
Dip quail eggs in water and put on fire. Bring water to a boil, reduce heat to medium and cook eggs for 3-5 minutes. Pour eggs with cold water and leave for 5-10 minutes. Peel and cut in half.
Prepare vegetables for the salad: wash the cucumber, sweet pepper and cherry tomatoes. Remove seeds and core from the pepper. Cut the cucumbers into thin quarters, the tomatoes in half and the sweet pepper in a small cube.
Mix vegetables and bulgur, salt to taste.
Put bulgur with vegetables in a plate, decorate with quail eggs and sprinkle with pine nuts. Drizzle with olive oil and serve.