How to make
The bulgur is boiled according to the instructions on the package. As a standard for medium-sized bulgur, the rule is to boil it for about 15 minutes in a ratio of 2:1 or 2.5:1 depending on the type and strength of the heat.
When I prepare it for a salad or tabbouleh, I prefer to leave it al dente and never overcooked.
If you use the smaller one, you don't even need to boil it, you place it in boiling water and soak it.
The cooked bulgur is mixed with a little salt and olive oil and it is left to cool. This way the grains will not stick together.
In a bowl, mix the chopped parsley with the chopped spring onion stalks - if they are finer, add 3 and if they are thicker, two are enough.
Add the citrus juices and vinegar (more or less of them can be added according to your taste) olive oil, salt, chopped or crushed chili peppers and black pepper.
Stir well and season the bulgur with this vinaigrette.
Add the spinach leaves and mix lightly and carefully with the flavored bulgur, so that they don't get crumpled.
The healthy fish salad is transferred into a bowl and the bonito and olives are placed on top.
All you have to do is pour yourself a glass of cold white wine and the idyll with this bulgur salad will be complete.
Enjoy this delicious bulgur salad with baby spinach and bonito!
