Bulgur Salad

Yay, the sun is back in London!! After two weeks of almost constant rain I couldn't have been more excited in the past couple of days - the warm light dancing around your nose while you shuffle through miles and miles of piles and piles of leaves in gold-orange-brown tones - quintessentials of autumn!
Most times I actually took off my jacket while sitting in the sun - it almost felt like summer.

And summer reminds me of this:

A slightly tangy, slightly sweet, light and bursting in flavour Bulgur Salad with green bean, tomatoes, olives, bell peppers, onion and lime. I had it for lunch for a week straight once and planned on bringing it to a bunch of get-togethers: picnics and bbqs during the whole past summer months, well in the end those plans got cancelled by the german summer weather but I can assure you that this recipe can easily be transformed into an autumn one: it comforts you when you sit on the couch and eat it with a spoon straight from the bowl (and no, I definitely did not do that.. or maybe I did but you won't tell anyone, right!?). And if you can why not incorporate some roasted pumpkin or carrots? Adding a little autumn-y orange and even more flavour for a vitamin-packed-flu killer salad - 'cause that's another one who seems to have settled in in London for now.. Have a great and hopefully flu-free autumn everyone!

Bulgur Salad

- makes 6 generous (main course) servings

- 1 and 1/2 cup bulgur

- 2 cups/300g green beans, cooked

- 1/2 a cucumber

- 1 onion

- 1 tomato

- 1 bell pepper (I used a green one)

- 4 Tbsp of black pitted olives

- juice of 1 lime

- 5 Tbsp olive oil

- 3 Tbsp white vinegar

- handful of chopped parsley

- salt and pepper to taste

1. Cook the bulgur in water according to package directions.

2. Meanwhile chop the vegetables: cooked beans, cucumber, tomato, bell pepper and olives into small cubes/pieces. Then slice the onion into rings.

3. Mix the cooked bulgur with the chopped vegetables.

4. Prepare the dressing: Mix the oil and vinegar with the limejuice, parsley and salt and pepper.Pour over the prepared salad and mix well. Let it sit in the refrigerator preferably at least 2 hours or overnight before serving to allow for the flavours to sink in. Serve and enjoy!