Fixed bulgur and vegetable salad with melon and feta. A summer dinner for the whole family.

B With hot temperatures, this vegetarian bulgur-vegetable salad is my absolute hit with kitchens. He runs up and down, so to speak - I could eat him almost every day. Quickly and cheaply prepared, it brings a lot of summery vegetables and flavor, makes you feel full and is easy to pimp with a few more ingredients to a complete meal. Today, for example, with melon and feta - because the two are also a really great couple on the plate.

A lot of camouflage vegetables in Bulgur - perfect for the whole family

Because the vegetables are cut very small, the bulgur salad is pleasingly family-friendly. The vegetables camouflaged itself wonderfully oo7 between the bulgur granules and is thus not particularly bemeckert by the smaller family members.

Smaller children like the salad most probably "without anything" and with as few extras on top. All other family members can get creative to their heart's content here: Sprinkle the bulgur-vegetable salad with herbs, such as parsley or cilantro, chopped spring onions, diced tomatoes or - YAY! - a handful of tortilla chips nature. Meat lovers can of course also put a skewer or meatloaf.

I'm sure everyone here will be happy - let it taste you!

And if you're looking for more summer recipe, look here by:

Avocado Salmon Salad with Marinated Radishes and Pomegranate Coriander Vinaigrette

{15 Minutes Dinner} Oven-baked feta with vegetables and herbs. Delicious, aromatic, so easy!

And here comes the recipe for fixed and fully family-friendly Bugur vegetable salad with melon and feta ​​span>

Ingredients for 3-4 servings:

125g crude bulgur
250ml water and salt
2 tsp sweet paprika
1 Pinch cayenne pepper
1 garlic clove pressed 4 tablespoons tomato paste

1 red pepper, cleaned
1 yellow pepper, cleaned
1 large red onion, peeled
2 small carrots, peeled
1/2 bunch of plain parsley

2 tablespoons olive oil and juice 1/2 lime or lemon

1/4 of a small watermelon, low in nuclear
250 g Feta (from Ziegenm ilch)

Peterslie and spring onions
for the garnish

Here's how it works:

Put the bulgur in a small saucepan with the water and a generous pinch of salt and bring to the boil. Reduce the heat, stir in the paprika, cayenne pepper and garlic and simmer over low heat for about 7 minutes. Then remove from heat and let stand for a few minutes, until the bulgur has completely absorbed the water. In the meantime stir in the tomato paste.

In the meantime, divide the peppers, onions and carrots into coarse pieces and process them into confetti-sized pieces in the food processor or lightning chopper (note: the vegetables should still be recognizable and not become mush !). Finely chop the parsley with a large knife (herbs are often bitter in a lightning chopper).

Then combine the bulgur, vegetables and parsley with lime juice and olive oil in a bowl.

The flesh of the Cut the melon from its shell, slice it and then divide into bite-sized pieces.

Optical Extra: Who likes cuts the melon cookie cutters for decorative hearts, stars or other favorite shapes. Of course this is great with the offspring.

For small children: Serve the salad as a main course, serve the melon for dessert and perhaps leave out the feta. Children like to eat different components one after the other and find the combination of different flavors too complex.

For adults: If there are no children to eat, you can use the salad instead of tomato paste and paprika paste to prepare from the Turkish grocery store. For the extra piquant taste kick!

The salad tastes freshly prepared wonderfully and does not have to go through. But of course, he keeps himself in the fridge covered for 1-2 days - then bring to room temperature before serving and season with salt again. When stored for a long time, it becomes bland, as the vegetables then release a lot of water.