Today I propose a summer dish, fresh and light, an alternative to the usual rice salad.
We will use cracked wheat (bulghur) food widely used in the Middle East, rich in potassium, phosphorus, B vitamins as well as fiber.
Topped with sautéed seasonal vegetables, is a cold dish really new and suitable for this period.

 And now … LIGHT THE FIRES!

INGREDIENTS:

- 8o g of bulghur head

- An eggplant purple

- A red pepper

- 3 zucchini

- A handful of cherry tomatoes

- Half an onion

- Extra virgin olive oil to taste

- Sale

- Basil

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

First-boiled bulghur in cold water,
if precooked, bake it normally when the water boils.
Drain and spread it on a baking sheet, season with a little butter. Put in a cup of hot broth some saffron and add it  to the bulghur.
Cut the vegetables into small cubes and cook in a pan with a little oil separately,
each vegetable has its own kitchen, cooking them together you risk having some vegetables more ‘cooked than others.
Only after cooking can soften the onion in the pan
and skip all the vegetables along with some cherry tomatoes and plenty of basil.
You can now join the bulghur vegetables, seasoned with a little olive oil and enjoy!

Et voila … an alternative summer!