Bulgur salad with Emmentaler

Finely chop the onion and garlic. Deseed the chili pepper (optional) and cut into rings. Gently heat 1 tablespoon of oil then sweat the onion, garlic and chili pepper in the oil. Add the tomato puree and paprika powder, sweat for a short time. Pour in the stock and bring to the boil. Add the bulgur, cover and cook over a low heat for about 15 minutes, until all the liquid is absorbed. Leave to cool for a while.

Combine the remaining oil with the vinegar, fold in the bulgur. Halve the cherry tomatoes. Cut the Emmentaler AOC into smallish sticks. Chop the parsley. Combine the tomatoes, cheese, parsley and olives with the bulgur, season to taste with salt and pepper.