Havuçlu Bulgur Salatası | Turkish Carrot Bulgur Salad with Feta

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

Peel the carrots and coarsely grate them or cut them into thin matchsticks. Peel and finely chop the garlic. Heat 1 tbsp (approx. 10 ml) of olive oil in a wide pan. Sauté the carrots over medium heat for about 5–6 minutes until lightly caramelized but still crisp-tender. Stir in the garlic and ground cumin for the last 2 minutes, sauté briefly, and remove the pan from the heat.

Wash and trim the spring onions and cut them into thin rings. Wash the parsley and dill, shake dry, remove the thick stems, and finely chop the herbs.