Turkish Lukewarm Bulgur Salad with Fried Hellim | Hellimli Ilık Bulgur Salatası

Bring the vegetable broth to a boil in a small pot. Stir in the bulgur, bring to a brief boil, and remove the pot from the heat. Cover and let swell for about 15 minutes until the liquid is completely absorbed. Then fluff with a fork and allow to cool to a lukewarm temperature.

Meanwhile, wash and quarter the cherry tomatoes. Cut the cucumber in half lengthways, deseed, and slice into thin half-moons or dice. Finely slice the spring onions. Wash the parsley and mint, shake dry, and finely chop along with the tender stems.

Halve the lemon and squeeze out the juice. Whisk the lemon juice together with extra virgin olive oil, ground cumin, fine table salt, and freshly ground black pepper into an aromatic dressing. Gently mix the lukewarm bulgur with the prepared vegetables, chopped herbs, and dressing in a large bowl, and allow to infuse briefly.