The other morning, while making coffee and getting a quick breakfast ready, I got my lunch prep underway. In no time there was a small handful of burghul soaking in hot water. The last of some green olives, halved. Hazlenuts quickly toasted. Some left over slivered almonds. Onions soaking in red wine vinegar. The last of a jar of kimchi.
A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts
This makes an exquisite lunch! Try it – use burghul as a base, add some tomatoes, herbs and nuts or seeds, and then include any other ingredients that you have on hand.
Prepare ingredients for the salad. Toast some hazelnuts or other nuts such as walnuts or cashews. Soak sliced onions in a little red wine vinegar. Halve some olives, black or green, and some cherry tomatoes. Soak some burghul in hot water until softened. Remove the seeds from half a pomegranate.
At lunch time, mix the olives, hazelnuts, almonds, onions and a little kimchi into the burghul along with extra virgin olive oil, some of the onion vinegar (but not all), some of the kimchi brine too (but not all), cherry tomatoes, pomegranate seeds, and a handful of herbs roughly chopped.
The last of the kimchi brine was tipped into the stock brewing on the stove. It adds a salty tang to the stock that is most welcome. The kimchi is home made so there is no problem with not knowing what is in the brine!
browse some Salad recipes
- Stir fried Mung Bean Sprouts
- Tofu and Spinach Napoleons with Sesame and Miso
- A Wicked Tamarind and Lime Dressing with a Betel Leaf Salad
- Yazarf Sabzi (Iranian Bowl of Herbs)