Bulgur spring salad with fresh herbs

Less than two weeks ago I came back from a long holiday on Sardinia, where me and my boyfriend enjoyed drawing and painting en plein air. The first days back in the Netherlands we didn't manage to go and do the groceries, because we had other engagements. One morning I found myself alone with no fresh food in the house. I wasn't willing to go out and buy a few things at the local shop and yet I had quite an appetite, I had to eat! In the pantry I always keep rice and grains, so I chose the easiest and fastest of all: fine grain bulgur! I went into the garden and enjoyed picking the first tender leaves of the year: rocket salad, bear leek, chive, parsley, fresh oregano and mint. In the cupboard some preserved lemons were still waiting to be used and the second time I prepared this dish I also added a red chilli pepper. The result? A tasteful light salad which took really no time at all to make! Ingredients, serves 2 - 200g of fine grain bulgur - 4 leaves of bear leek, finely sliced - 3 bear leek flowers - a fistful of rocket leaves, chopped - 3-4 chive leaves, including the flowers, chop the leaves - a small bunch of flat leaved parsley, chopped - 3-4 fresh oregano tops, chopped - a few (about 10) mint leaves, chopped - 1/2 preserved lemon, pulp removed, finely chopped - 1 chilli pepper, deseeded and chopped (optional) - extra vergine olive oil - lemon juice (optional) - salt Place the bulgur in a bowl. Bring 400mL water to a boil and pour it over the bulgur. Cover the bowl with a cloth or a plate and let rest for 10-15 minutes. Uncover and fluff the bulgur with a fork. Add all the herbs, the preserved lemon and the chilli pepper. Bring to taste with salt. Drizzle over a generous amount of olive oil (about 5-6 tablespoons) and some lemon juice, if you like. Toss gently. Divide the flower clusters into smaller flowers and scatter over the dish. Serve as a side dish or as a light main course for a lazy sunny day. Enjoy!