How to make
Boil 1/2 tea cup of bulgur in a cup and a half of water, seasoned with half a teaspoon of Himalayan salt and 1-2 pinches of ground black pepper. After it is boiled, set it aside to absorb the water and then spread it out onto a flat plate or a tray to dry.
Separately in a ceramic pan, heat up a little sunflower oil, beat 1 egg with a fork in a bowl and pour it, while stirring, so that it fries into medium-sized pieces. Then separate it into another vessel.
Heat a little sunflower oil in the pan again and pour the onion, pre-cut into thin and fine crescents. Season with Himalayan salt, sprinkle a pinch of ground black pepper, stir and cover. Leave it until it softens, by stirring occasionally.
4. Pour the ingredients for the delicious salad into a deep bowl: the cooled cooked bulgur, the scrambled fried egg, the fried onion, chopped handful of Kalamata olives, half a tin of sweet corn, finely chopped 1-2 pickles from a jar and a few spring onion leaves. Season with unrefined cold-pressed sunflower oil (about 1 tbsp.) and about 1/3 tsp. Himalayan salt - by taste.
Mix thoroughly and the bulgur salad is ready.
Serve this wonderfully delicious colorful salad with bulgur, corn and egg for an extraordinary lunch, which is full of flavors!
