Bulgur salad with edamame

Today we have a tip for a quick and simple lunch that is ready in no time. You can make it during your lunch break while working from home, or prepare it the evening before and just eat it the next day. Bulgur salad is great cold, so feel free to make it the night before. And if you decide to cook it there and then, you still have a meal ready in a few minutes. ?

Method:

• Fry the shallot in olive oil and add the rinsed bulgur, then pour over the stock or water. Season with salt and pepper, add the bay leaf and cook until the bulgur softens (10-15 min). Leave it to cook covered.
• If your edamame is frozen, cook it according to the instructions. Clean the pomegranate, stone the olives and halve them, and finely chop the coriander. Prepare the dressing.
• Let the bulgur cool. Then stir in the edamame, pomegranate, olives and chopped coriander and pour the dressing over the salad. Mix so that the flavours come together, and serve sprinkled with grated pecorino.

The recipe was made for us by Patrícia from the blog Hit je zdravo žiť.