Kavrulmuş Bulgur Salatası | Turkish Roasted Bulgur Salad

Heat 1 tablespoon of the olive oil in a wide pot. Add the dry bulgur and gently toast over medium heat for about 3–4 minutes, stirring constantly, until it smells enticingly nutty and takes on a light golden-brown colour.

Deglaze with the hot vegetable broth, bring briefly to a boil, then reduce the heat to the lowest setting. Cover the pot with a lid and let the bulgur simmer gently for about 12–15 minutes until the liquid is completely absorbed. Then remove from the heat, fluff with a fork, and let cool to room temperature.

While the bulgur is cooling, wash, deseed, and cut the pointed peppers into thin strips or small cubes. Peel and finely dice the red onion. Wash the parsley and fresh mint, shake dry, pick the leaves, and finely chop.