Tabouleh Salad with herbs, tomatoes and peppers

Rinse bulgur on a sieve. Then put it into a pan, pour in 250 ml water and cook for 15 minutes over low heat until the water is absorbed.

Meanwhile, dice the pepper and tomato, and finely chop the parsley and mint. Thoroughly mix the olive oil with the pepper and Ponzu Lemon sauce.

Mix the cooled bulgur with herbs and vegetables, then season with the dressing. It can be served cold.