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PRE-HEAT the oven to a temperature of 220 degrees Celsius or 425 degrees Fahrenheit. SLICE bell peppers in two parts and remove seeds. PLACE the bell peppers facing down on the cut side on the baking tray pre-lined with greaseproof paper.
SPRINKLE with sunflower oil, pepper and salt. ROAST the bell peppers in about 40 minutes in the pre-heated oven, or until the skin of the bell peppers turns very dark.
LET rest until its possible to remove the skin using your hands. WHILE the bell peppers are roasting, prepare the bulgur. BOIL water in a kettle and mix the dry bulgur in a medium-sized bowl with a splash of sunflower oil.
SEASON with some pepper and salt. POUR in the boiling hot water until the bulgur is just covered with water. STIR and cover with cling film. This way the bulgur will steam.
STIR every now and then when the bulgur has taken up most of the water. CHECK if the bulgur needs extra water. WASH and dry the lettuce.
USE a vegetable peeler to create thin and long cucumber lints. FINELY slice the fresh chives and set aside for now.
DIVIDE lettuce and cucumber lints over the plates. SLICE roasted bell peppers into strips and quickly cook the lardons until crisp in a dry skillet. MEANWHILE prepare a simple dressing by mixing sunflower oil together with the balsamic vinegar while stirring using a whisk.
SEASON the dressing with some pepper and salt. DIVIDE bulgur and bell pepper strips over the salad. RID excess fat from the small skillet using some paper kitchen towels.
DIVIDE the crisp lardons over the salad. FINISH with balsamic vinegar and chives. SERVE with home-made bread. Enjoy!