BURGHUL SALAD WITH HOT SMOKED SALMON
INGREDIENTS
• 1 1/2 cups burghul
• 1 cup parsley, finely chopped
• 1 bunch dill, 2 sprigs reserved, finely chopped
• 1 small red onion, finely chopped
• 100g green beans, trimmed, thinly sliced
• Grated zest, juice 1 lemon, plus extra wedges to serve
• 1/4 cup extra-virgin olive oil
• 2 x 125g 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 for 15-20 minutes until water is absorbed. Fluff with a fork. 2 In a large salad bowl, combine burghul with herbs, onion, beans, zest, juice and oil. Mix well and season to taste. 3 Flake salmon over salad, then add almonds and reserved dill. Serve with lemon wedges.…
