I’ve kept the dressing quite tart as it’s good to have a refreshing salad to balance the richness of other dishes in the line-up.
Serves: 8
INGREDIENTS
¾ cup fine burghul
¾ cup boiling water
sea salt and ground pepper
600 grams frozen broad beans, blanched and peeled
1 small telegraph cucumber, seeded and finely chopped
½ cup white or regular raisins
12 green olives, roughly chopped
2 cups packed parsley leaves, finely chopped
½ cup packed mint leaves, roughly chopped
Dressing
1 teaspoon caraway seeds, toasted and coarsely crushed
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
1 teaspoon honey
Optional serving suggestions
cos lettuce leaves
Quick Pickled Onions
1 small red onion, very thinly sliced
juice 1 lemon
sea salt
METHOD
Combine the burghul, boiling water and 1 teaspoon salt in a bowl, cover and leave until all the water has been absorbed. Fluff up with a fork.
Dressing: Whisk all the ingredients together in a large bowl and season generously with salt and pepper.
To serve: Add all the salad ingredients plus the burghul to the dressing and toss together. Arrange the cos leaves around the bowl and add the salad. Top with the Quick Pickled Onions. Serves 8.
Quick Pickled Onions
Place the onions in a heatproof bowl and cover with boiling water for about 20 seconds. Drain well and tip back into the bowl. Add the lemon juice and salt to the hot onions and stir together. Leave to cool, stirring occasionally until they’re bright pink. Drain well before using.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!