Bulgur salad with feta cheese and mint

Bring about 500 ml of lightly salted water to a boil in a large pot. When the water starts to boil, pour in the bulgur and cook over medium heat for 15–16 minutes until tender.

While the bulgur is cooking, prepare the vegetables. Wash the bell pepper and cucumber, then cut them into small cubes. Peel and finely chop the shallots. Place all the vegetables in a large salad bowl.

Drain the cooked bulgur through a fine sieve, then rinse with cold water to cool down. Drain thoroughly and add to the vegetables in the bowl.