Bulgur and Pepper Salad

Boil tomato juice in a pot. Stir in bulgur, cover and remove from heat. Let steep about 35 minutes.

Meanwhile, trim the carrots, rinse, peel and cut in half crosswise. Crush coriander in a mortar.

In a skillet, heat 1 tablespoon olive oil and sauté the carrots over medium heat.

Season with crushed coriander, salt and pepper. Add 4-5 tablespoons of water, cover and cook over medium heat, 7-8 minutes.

Stir in the honey and bring to a boil uncovered. Remove from heat and let cool. Squeeze half a lime.

Halve bell pepper, remove seeds, rinse and finely chop. Rinse chives, shake dry and cut into rolls. Peel the garlic and press through a press. Put in a salad bowl.