Burghal Salad

INGREDIENTS

heaped 3/4 cup burghul

2 large tomatoes

1/2 Lebanese cucumber, peeled and coarsely grated

1 carrot, peeled and grated

2 tablespoons finely chopped fresh flat-leaf parsley

10 fresh mint leaves, chopped

1 tablespoon lemon juice

sprig of fresh mint to garnish      

 

DRESSING:

1/3 cup olive oil,

1½ tablespoons red or white wine vinegar,

1 garlic clove, crushed,

freshly ground black pepper

 

PREPARATION METHOD

1.          Tip the burghul into a heatproof bowl, pour in 300 ml of boiling water, cover and leave to soak for 20 minutes, or until most of the water has been absorbed. Tip into a sieve to drain off any excess water.

2.         Scald the tomatoes in a bowl of boiling water for 30 seconds, drain, then refresh under cold running water. Peel off the skins, then scoop out the seeds and dice the flesh. (healthy option – do not peel!)

3.        Mix the tomato flesh with the cucumber and carrot. Rub the burghul between your fingers to separate the grains, add to the vegetables with the herbs and toss together. Sprinkle with the lemon juice.

4.         To make the dressing, put the oil, vinegar, garlic and seasoning into a screw-top jar and shake well. Pour the dressing over the salad and toss gently. Garnish with a sprig of fresh mint.