How to make
Wash the bulgur well until all of the starch separates and the water becomes clear. Strain it and pour 2 cups of water over it.
Boil for 7 minutes on low heat or until it absorbs all of the liquid.
Strain and leave the boiled bulgur to cool. Meanwhile, prepare everything else for the salad:
Cut the roasted red pepper, ham and avocado into small pieces. Cut the cherry tomatoes in half. I like to use tricolor cherry tomatoes, in order to make the salad more attractive and colorful.
Mix everything with the already cooled bulgur, season with lemon juice, salt and olive oil and mix everything well.
Serve the salad well chilled and garnished with fresh arugula leaves.
Enjoy your meal!
