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Bulgur salad with dried tomatoes and herbs


Pour water over the Bulgur in a bowl and let it swell for about 1 hour. Then rinse briefly and drain. Line a baking sheet with a baking paper and preheat the oven to 130 degrees. Sprinkle the pumpkin seeds and almond sticks (or Madel leaves) on the baking sheet and roast in the oven for about 10-15 minutes. Then let it cool down. Cut the tomatoes into small strips – leave a few. Cut the herbs. Put the Bulgur with all ingredients in a bowl and mix until all is mixed well.


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