Put the bulgur in a bowl. Boil 1 litre of water with 1 teaspoon of sea salt. Pour the water over the bulgur and cover with a clean tea towel. Let the bulgur soak in the water for 10 minutes.
Wash the tomatoes and carrots. Peel and grate the carrots. Dice the cherry tomatoes. Put the tomatoes and the carrots together in a bowl.
Prepare the fennel by first cutting off the green stems and the bottom of the bulb. Set the fine green tops aside. (These taste nearly the same as dill!) Then cut the fennel in half and rinse well in cold water. Then remove the hard core at the bottom of the bulb by cutting it off diagonally with a knife. Slice the fennel and then finely dice it with a sharp knife. Mix the cut fennel into the carrot-tomato mixture.
Drain the bulgur and mix with the vegetables.
In the meantime, make the ‘salmoriglio’ dressing as follows. Wash and dry the flat leaf parsley. Chop both the stems and the leaves with a sharp knife. Remove the fresh oregano leaves from the stems and chop these as well. Peel the garlic cloves and slice them thinly. Squeeze the juice from the lemon.
Put 1/2 teaspoon fine sea salt in a mortar together with the garlic and lemon juice (or use a food processor).
Grind the garlic into a smooth puree. Pour half of the olive oil into the mortar. Then add half of the chopped parsley and oregano and mix all ingredients with the mortar.
Stir in the remaining herbs. Taste the sauce for the right balance between fresh, sour and spicy elements (the original salmoriglio has a clean, fresh flavour).
Add extra olive oil, lemon juice, or sea salt if necessary.
Pour the salmoriglio dressing over the bulgur and vegetable mix.
Serving tip Serve with garden cress or fresh rocket as salad. Add fresh buffalo mozzarella or grilled vegetables to create a full meal. This salad is the perfect filling for stuffed beef tomatoes, sweet peppers or courgettes.