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🥗 Bulgur Watermelon Salad

247 kcal · 30 min · 4 servings

Ingredients

• 60 g bulgur
• salt
• 150 g mini cucumbers (1 mini salad cucumber)
• 150 g yogurt (1,5 % fat)
• 5 sprigs mint
• 2 garlic cloves
• 2 tsp olive oil
• 700 g watermelon
• 0.5 bunch flat-leaf parsley
• 1 lemon
• cayenne pepper

Instructions

1. 1. Place the bulgur in 200 milliliters of boiling water, salt it, and let it sit covered for about 20 minutes at medium heat to absorb the water.
2. 2. Peel the cucumber, cut it in half lengthwise, remove the seeds, and coarsely grate it.
3. 3. Squeeze the grated cucumber pieces well with your hands and mix them into a small bowl with the yogurt.
4. 4. Wash the mint, shake it dry, pluck off the leaves, chop them finely, and stir them into the yogurt.
5. 5. Peel the garlic, press it into the yogurt using a garlic press, stir in 1 teaspoon of olive oil, and season with salt.
6. 6. Transfer the cooked bulgur to a bowl and let it cool down, stirring occasionally.
7. 7. Cut the watermelon into slices about 2 centimeters thick, peel them, remove the seeds, and cut the flesh into cubes about 2 centimeters in size.
8. 8. Wash the parsley, shake it dry, pluck off the leaves, and gently fold them in along with the melon cubes into the bulgur.
9. 9. Squeeze the lemon, mix 3 tablespoons of lemon juice with salt, cayenne pepper, and the remaining olive oil, stir the mixture into the bulgur, and let it sit for 10 minutes. Taste again and serve the salad with the mint yogurt sauce.

Nutrition per serving

• kcal: 247
• Protein: 7 g · Fett/Fat: 5 g · Carbs: 42 g