Sicilian Bulgur Salad | With Tomatoes & Pistachios

Bring the vegetable broth to a boil in a small pot. Put the bulgur in a heatproof bowl, pour the boiling broth over it, cover and let soak for about 15 minutes until the liquid is fully absorbed. Then fluff with a fork and let cool.

Toast the pistachios without fat in a pan over medium heat for 2–3 minutes until fragrant. Remove from the heat and coarsely chop. Wash and halve the cherry tomatoes. Cut the sun-dried tomatoes into thin strips. Halve the Kalamata olives and finely dice the red onion.

For the dressing, wash the organic lemon under hot water, finely grate a little zest, and squeeze the juice. Peel and finely grate the garlic. Whisk together lemon juice, lemon zest, garlic, white balsamic vinegar, and extra virgin olive oil. Season generously with a pinch of salt and ground black pepper.