1 person made this
A vitamin-rich salad with zesty flavours, great on toast.
2 tablespoon burghal (cracked wheat)
juice of 1 lemon
1/2 bunch of parsley, chopped finely
1 tablespoon olive oil
1 teaspoon apple cider vinegar
salt and pepper
- Put burghal in a bowl, pour over lemon juice and leave for a couple of hours. Add a few teaspoons of water if its looking dry.
- Chop parsley finely, so its not recognizable as parsley.
- Drain burghal when soft. Add parsley, oil and vinegar and toss.
- Season with salt and pepper. Serve at room temperature.
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