4 oz (100 g) burghul (bulgar) wheat
2 oz (50 g) currants, rinsed
6 spring onions, trimmed and chopped
3 tomatoes, diced
juice of 1 orange
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh mint
pepper, to taste
2 tbsp (30 ml) olive oil
orange segments and mint sprigs, to garnish
2 oz (50 g) currants, rinsed
6 spring onions, trimmed and chopped
3 tomatoes, diced
juice of 1 orange
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) chopped fresh mint
pepper, to taste
2 tbsp (30 ml) olive oil
orange segments and mint sprigs, to garnish
method
1. Put the burghul wheat in a bowl, cover with cold water and leave to soak for 30 minutes. Drain through a clean piece of muslin or cloth and squeeze well to remove all the water.
2. Return the wheat to the rinsed-out bowl. Add the currants, spring onions and tomatoes and mix together well.
3. Blend together the orange juice, parsley, mint and pepper. Gradually add the olive oil, beating until well blended. Pour over the wheat mixture and leave for 5 minutes.
4. Transfer the salad to a serving dish and garnish with the orange segments and mint sprigs.
2. Return the wheat to the rinsed-out bowl. Add the currants, spring onions and tomatoes and mix together well.
3. Blend together the orange juice, parsley, mint and pepper. Gradually add the olive oil, beating until well blended. Pour over the wheat mixture and leave for 5 minutes.
4. Transfer the salad to a serving dish and garnish with the orange segments and mint sprigs.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
