Bulgur Wheat Salad With Garlic Yogurt - cooking recipe

Ingredients

1 tbsp vegetable oil
250 g bulgur wheat
250-300 ml vegetable stock
200 g cucumber, diced
1 None red pepper, deseeded and diced
3 None large spring onions, trimmed and shredded
3 tbsp fresh chopped flat leaf parsley, plus sprig to garnish
4-5 tbsp white wine vinegar
4 tbsp olive oil
1 None small garlic clove, peeled and crushed
250 g thick Greek yogurt
1/4 tsp ground cinnamon

Preparation

Heat the vegetable oil in a saucepan and fry the onions for 1-2 mins, then add the bulgur and fry for 2 mins. Add the stock, cover and simmer for 20-25 mins or until the bulgur is tender and all the liquid has been absorbed. Transfer to a bowl and leave to cool completely.
Stir the cucumber, peppers, scallions and nearly all the parsley into the bulgur. Add the vinegar and olive oil, mix well and season to taste.
For the garlic yogurt, combine the garlic, yogurt and cinnamon and season to taste. Sprinkle with the remaining parsley. Garnish the salad with the parsley sprig and serve with the garlic yogurt.