Name: Lentil and burghul salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 medium roma tomatoes, quartered lengthways; 1 tablespoon vegetable or olive oil; 1/3 cup burghul; 2 400g can brown lentils, rinsed; 4 green onions, thinly sliced; 1 1/2 cup flatleaf parsley leaves, coarsely chopped; 1/3 cup black olives, sliced; 200 gram greek-style feta, crumbled; 1 clove garlic, crushed; 1 teaspoon finely grated lemon zest; 2 tablespoon lemon juice; 2 tablespoon vegetable or olive oil; crusty bread, to serve

Lentil and burghul salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

4 medium roma tomatoes, quartered lengthways

1 tablespoon vegetable or olive oil

1/3 cup burghul

2 400g can brown lentils, rinsed

4 green onions, thinly sliced

1 1/2 cup flatleaf parsley leaves, coarsely chopped

1/3 cup black olives, sliced

200 gram greek-style feta, crumbled

1 clove garlic, crushed

1 teaspoon finely grated lemon zest

2 tablespoon lemon juice

2 tablespoon vegetable or olive oil

crusty bread, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Line a baking tray with baking paper. Place tomato on prepared tray; drizzle with oil and season with salt and pepper. Bake 10 minutes, or until just soft.

3.Meanwhile, place burghul in a medium bowl; cover with cold water. Stand 10 minutes, or until tender; drain.

4.Combine lentils, onion, parsley, olives, half the feta and burghul in a medium bowl.

5.Whisk together garlic, zest, juice and oil in a medium jug. Drizzle half the dressing over salad; toss to combine.

6.Spoon into bowls. Top with remaining feta and tomato; drizzle with remaining dressing. Serve with bread.

Burghul is steamed cracked wheat – it’s available in the health food aisle of supermarkets.
Note

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