Cook the bulgur in lightly salted water until it's soft and has absorbed the liquid. Then spread it loosely on a plate and leave to cool.
Wash the cucumber and radishes and cut them into fine, small dice. Chop the mint.
Stir the olive oil with the lemon juice, salt and, if you like, a little pepper to make a simple dressing.
Put the cooled bulgur in a bowl and mix it with the cucumber and radishes.
Pour the dressing over the salad and mix everything thoroughly so the flavours are evenly distributed.
Serve with fresh mint and, if you like, leave it to stand for a short while.
Good to know
A salad like this brings spring straight to the table. Fresh, light and pleasantly crunchy – just right when you want something simple that's still really good.
Swaps
Bulgur → quinoa (a little more protein and naturally gluten-free); radishes → fennel (milder, plus fibre); cucumber → celery (more crunch and a fresh, savoury flavour); olive oil → avocado oil (similar fatty acid profile, more neutral flavour)
Allergens
Bulgur contains gluten, so it isn't suitable for people with coeliac disease. Otherwise the salad is great for everyday eating, easy to make milder for children and no problem in pregnancy as long as the veg is thoroughly washed.
