Tabbouleh with cherries

Ingredients

• bulgur 150
• sweet cherry 300 g
• 1 large lemon
• parsley 1 medium bunch(s)
• tarragon 1 medium bunch(s)
• salt 1-2 pinch(s)
• freshly ground black pepper 1 pinch(s)
• olive oil 2 tbsp

Cooking

Step 1

Remove the zest from the lemon, squeeze the juice from half the lemon.

Step 2

Boil bulgur until cooked, remove from heat, cool slightly, add salt, pepper, lemon juice, mix and leave.

Step 3

Remove pits from cherries, cut in half.

Step 4

Finely chop the parsley. Finely chop the tarragon leaves as well.

Step 5

Add greens, lemon zest and cherries to bulgur. Fill with olive oil. Let it brew for 15-20 minutes in the refrigerator. Serve.