Turkish Meyhane Bulgur Salad with Feta & Walnut

Finely dice the onion and garlic cloves. Wash, deseed, and cut the pointed peppers into bite-sized dice. Halve or quarter the cherry tomatoes.

Heat 2 tbsp of the olive oil in a large pan or wide pot over medium heat. Add the onion and pointed peppers and sauté gently for about 4 to 5 minutes until soft and fragrant.

Add the garlic, tomato paste, and ground cumin to the vegetables, stirring constantly, and toast for about 1 minute until fragrant.