Bulgur salads

• 500 g coarse bulgur

• 500 g cherry tomatoes

• 2 cucumber

• 2 Onion, red

• 2 dl flat-leaf parsley

• 4 tsp mint leaves

• Juice of 1/2 lemon

• 1 dl olive oil

• Maldon salt and pepper

1. Put the bulgur in a large bowl and pour boiling water on it. Cover with a lid and let it rest for half an hour.

2. Remove excess water from the bulgur.

3. Divide the cucumber in two (length wise), and remove the seeds with a small spoon.

4. Divide the tomatoes into 3x3 cm chunks.

5. Peel the onions and cut it finely in 3x3 mm dices

6. Remove the stalks from the herbs, rinse and pat dry. Chop the herbs.

7. Mix the dressing and pour it into the serving bowl with the other ingredients and toss.

8. Season with salt and pepper to taste.

• 500 g coarse bulgur

• 300 g dried (but soft) apricots

• 150 g pine nuts

• 2 dl flat-leaf parsley

• 4 sp mint leaves

• (optional: 4 tsp coriander)

• Juice of 1/2 lemon

• 1 dl olive oil

• Maldon salt and pepper

1. Put the bulgur in a large bowl and pour boiling water on it. Cover with a lid and let it rest for half an hour.

2. Remove excess water from the bulgur.

3. If the apricots are very dry (hard), soften them in lukewarm water for 1-2 hours.

4. Roast the pine nuts softly on a (not too warm) frying pan until they are golden. Shake the pan often and keep an eye on the progress – the burn easily!

5. Cut the apricots into small 3x3 mm chunks

6. Remove the stalks from the herbs, rinse and pat dry. Chop the herbs.

7. Mix the dressing and pour it into the serving bowl with the other ingredients and toss.

8. Season with salt and pepper to taste.