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 (Cracked Wheat) 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.
Burghul forms the basis of great, inspired salads made from left overs in the kitchen. You can use this recipe as a guide, and use what you have in your fridge and on your Kitchen Bench.
Are you looking for other Burghul dishes? We have some coming soon, so check back here later.
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, almonds or cashews. Soak sliced onions in a little red wine vinegar. Halve some olives, black or green, and some cherry tomatoes. le. Use regular tomatoes, cubed, if cherry tomatoes are not availabSoak some burghul in hot water until softened. Remove the seeds from half a pomegranate.
Drain the burghul – I like to rinse it and then drain it for 5 mins before using, pressing it to remove the moisture.
When you are ready to eat, mix the olives, nuts, and onions along with extra virgin olive oil or hazelnut oil, some of the onion vinegar (but not all), cherry tomatoes, pomegranate seeds, and a handful of herbs roughly chopped. I like to add some pickled tang to the salad – some kimchi, chopped pickled cumquats, or other pickles that you have available. Mix a little of the pickle brine into the salad too.
Taste and adjust seasonings with sea salt and black pepper.
For this salad, I used the last of a jar of kimchi. 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!
If you don’t use as much vinegar and tart elements, raisins, sultanas, pistachios and/or goji berries can be added.
Each time you make it, it will look totally different. Enjoy! Another time I used walnuts straight from the shell, spinach and chard chopped fine and wilted in a hot pan with some cumquat and orange juice. I also included both fresh and pickled cumquats. Burghul makes a beautiful Winter salad as well as a fresh Summer one.
browse some Salad recipes
- Stir fried Mung Bean Sprouts
- Tofu and Spinach Stacks with Sesame and Miso
- A Wicked Tamarind and Lime Dressing with a Betel Leaf Salad
- Yazarf Sabzi (Iranian Bowl of Herbs)