Tomato and Burghul salad with sumac

1/2 cup (100g) burghul (cracked wheat)

500g Flavorite cherry tomatoes, halved

1/2 small red onion, finely sliced

1/2 cup flat – leaf parsley leaves, coarsely chopped

1 tbsp sumac, or to taste

1 tbsp extra virgin olive oil

Salt and freshly ground black pepper

Cover the burghul with cold water and soak for 10 minutes. Drain and then use your hands to press out any excess water.

Combine burghul, tomaotes, onion, parsley, sumac and olive oil in a bowl.

Season with salt and pepper and toss gently to combine.

Serves 4 – 6 as an accompaniment

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