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Recipe

Burghul salad with hot smoked salmon

May 30, 2012 2:00pm
  • 15 mins preparation
  • Serves 4
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Ingredients

Burghul salad with hot smoked salmon
  • 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

Burghul salad with hot smoked salmon
  • 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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