A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts

A salad comes together from almost nothing

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Burghul Salad | Salads | Vegetarian | A Life Time of Cooking

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.

Feel free to browse our Salad recipes here and here. Or you might like to browse Burghul recipes here. Check out our easy Summer recipes here and here.

Burghul Salad | Heat in The Kitchen | Grains | Vegetarian Recipes

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.

recipe notes:
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!

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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