Stir the bulgur into the broth and bring to a boil. Cover and let it flow out for about 15 minutes. Then drain and let cool.
Meanwhile, dice the tomatoes, cut the chili pepper in half lengthwise, cut out the seeds, and cut the pepper into thin strips. Chop the spring onions into 5 mm thick slices. Coarsely chop the parsley. Finely chop the mint leaves. Mix the tomatoes, the chili pepper, the spring onions and the herbs. Add the swollen bulgur. Cut four small slices from the center of the lemons and set aside. Squeeze the lemon halves and pour the juice over the salad. Add the olive oil and olives. Season with pepper and salt. Offer on lettuce in a shallow baking dish, topping with the lemon slices.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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