Ingredients
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200 g of bulgur (or medium couscous)
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1 cucumber
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2 tomatoes
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1/2 red onion
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1 small bunch of parsley
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1 small bunch of fresh mint
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Juice of 2 lemons
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4 tablespoons of olive oil
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Salt, pepper
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About 80 g of Fortin pepperoni (sliced or diced)
Preparation
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Cook the bulgur according to package instructions, then let it cool completely.
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Prepare the vegetables:
- Cut the cucumber and tomatoes into small cubes.
- Finely slice the red onion.
- Chop the parsley and mint.
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Mix all ingredients in a large bowl: bulgur, vegetables, herbs, lemon juice, olive oil, salt, and pepper.
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Crisp the pepperoni:
- Preheat the air fryer (or oven) to 200°C (390°F).
- Lay the slices flat in the basket, without overlapping, for even cooking.
- Cook for 4 to 6 minutes, watching closely from the 3rd minute.
- Place the slices on paper towels to absorb excess fat.
- Let cool for 2–3 minutes so they become nice and crispy.
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Add the crispy pepperoni just before serving so it stays crunchy.
Chef's secret
Add diced cheddar from Fromagerie Perron for an even more indulgent version!