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A Taste of Yellow | Bulgur Salad with Bell Pepper and Zucchini

With this post I wish to pay tribute to Barbara Harris of Winos and Foodies who hosted the “Taste of Yellow” event to help raise awareness of cancer and who sadly passed away this summer. I did not know Barbara very well, but from what I read about her I am very impressed. Cancer follows no rules and one way or another it touches all of us. This I also feel repeatedly confirmed in conversations having with friends who share their very individual experiences, whether it be at the patient side, or because they are confronted with cancer through their work in oncology. Therefore I am very grateful that there are people like Barbara who are committed to create a greater awareness for cancer. “Every little counts” is certainly something that matters when dealing with cancer and this advice I also try to follow, knowing that it is of course no guarantee at all – especially when it comes to cancer. But to be registered at an organization like the German DKMS might help leukemia patients in need of bone marrow and blood stem cell transplants. I almost had the chance to help someone but unfortunately in the end my blood did not match exactly. And also taking part in cancer screening is something I try, though I do not know how I would react if one day the tests would be positive. This I already learned from the feeling “it could be…”  when there was an additional test needed to rule out a suspicion.

When I read about Barbara, I also remembered Randy Pausch who wrote one of my favourite books called “The Last Lecture”. Randy Pausch was a professor of computer science  who passed away in July 2008 because of pancreatic cancer. In September 2007 he held an unique last lecture called “Really Achieving Your Childhood Dreams” at Carnegie Mellon University in Pittsburgh. At this time he already knew that this will be the last lecture he will give. It is all about making your way in the world, about your childhood dreams and a great inspiration to live each day of your life with purpose and joy. To honour Barbara and her annual Taste of Yellow event Meeta of What’s for Lunch Honey and Jeanne of Cooksister dedicated this month’s Monthly Mingle event (created by Meeta, hosted this month by Jeanne) to Barbara, by having the theme  A Taste of Yellow. The receipe with which I am joining this event to give the food blogs more yellow this month is a bulgur salad with bell pepper, zucchini and tomatoes. In this receipe I used again my personal limited stock of ingredients for cooking, just this time in the yellow versions.

Bulgur Salad with Bell Pepper and Zucchini || FOOD VEGETARISCH

Yellow Bulgur Salad with Pepper and Courgette

Servings 2

Ingredients

  • 100 g medium-fine bulgur
  • pinch of salt
  • 100 g natural yoghurt
  • 1 stalk mint finely chopped
  • paprika or curry powder
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • pinch of pepper
  • 1 yellow bell pepper cut into thin strips
  • 1 yellow zucchini cut into thin slices
  • 6-8 yellow cherry tomatoes halved
  • 2 sprigs parsley finely chopped

Instructions

  • Boil the bulgur according to package directions with water and salt. Remove it from heat and soak it in a closed pot still for half an hour. Then loosen the bulgur with a fork and let it cool completely.
  • Meanwhile mix the mint with the yogurt, lime juice and red pepper powder (or curry powder). Add salt and pull everything through.
  • For the salad dressing mix the olive oil and white wine vinegar, salt and pepper.
  • Mix the bulgur with pepper, zucchini, tomatoes, parsley and the salad dressing and let the salad stand for 10 minutes. Serve the salad with lime yogurt.

Notes

vegetarian | whole foods:

Yellow Zucchini || FOOD VEGETARISCH

Bulgur Salad with Bell Pepper and Zucchini || FOOD VEGETARISCH

Bulgur Salad with Bell Pepper and Zucchini || FOOD VEGETARISCH

Yellow Pepper || FOOD VEGETARISCH

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