Bulgur salad

Bring to the boil the stock together with the tomato puree, stir in the bulgur, leave for about 15 minutes to absorb the liquid. Let it cool.

Cut the radishes into quarters, the kohlrabi into small cubes and the spring onions (white and green parts) into rings. Cut the Emmentaler AOP into sticks.

Squeeze the lemon. Combine the lemon juice, vinegar, oil, salt and pepper to make a dressing. Mix all the remaining ingredients together with the dressing.