Name: Burghul salad with hot smoked salmon
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 1/2 cup burghul; 1 cup parsley, finely chopped; 1 bunch dill, finely chopped, 2 sprigs reserved; 1 small red onion, finely chopped; 100 gram green beans, trimmed, thinly sliced; 1 lemon, grated zest, juice, plus extra wedges to serve; 1/4 cup extra-virgin olive oil; 2 125 g pieces hot smoked salmon, skin removed; flaked almonds, to serve

Ingredients

1 1/2 cup burghul

1 cup parsley, finely chopped

1 bunch dill, finely chopped, 2 sprigs reserved

1 small red onion, finely chopped

100 gram green beans, trimmed, thinly sliced

1 lemon, grated zest, juice, plus extra wedges to serve

1/4 cup extra-virgin olive oil

2 125 g pieces hot smoked salmon, skin removed

flaked almonds, to serve

Method

1.Place burghul in a medium heatproof bowl and cover with hot water. Set aside 15-20 minutes, until water is absorbed. Fluff with a fork.

2.In a bowl, combine burghul with herbs, onion, beans, zest, juice and oil. Mix well. Season to taste.

3.Flake salmon over salad. Sprinkle with almonds and reserved dill. Serve with lemon wedges.

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Ingredients

Method

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