1. Boil the bulgur according to the instructions on the packaging and allow to cool slightly.
2. Split the cucumber lengthwise, remove the seeds and cut the cucumber into cubes.
3. Cut the red onion into thin slices.
4. Toast the sunflower seeds in a dry frying pan with a little salt.
5. Mix bulgur with pepper pesto, then toss bulgur with cucumber, red onion, grilled artichokes and sun-dried tomatoes.
6. Garnish with toasted sunflower seeds.
7. Serve the salad warm with turkey or other light meat.
