Italian pesto bulgur salad with mini mozzarella and cherry tomatoes

Bring the vegetable stock to a boil in a saucepan with a pinch of salt. Add the bulgur, stir, then reduce the heat to low, cover, and cook for 10-12 minutes until the bulgur absorbs all the liquid. Then remove from the heat, fluff the grains with a fork, and let cool completely.

In a dry pan over medium heat, toast the pine nuts for 2-3 minutes, stirring constantly, until golden brown and fragrant. Set aside on a plate to cool.

Wash the cherry tomatoes and cut them in half. Drain the mini mozzarella balls (if they are larger, cut them in half).