Ingredients:
- 1 1/2 cups (240g) burghul (cracked wheat) (see note)
- 2 x 425g cans tuna in springwater, drained
- 250g punnet cherry tomatoes, halved
- 1 Lebanese cucumber, chopped into 1cm cubes
- 1 small red onion, thinly sliced
- 1/4 cup chopped flat-leaf parsley leaves
- 1/4 cup chopped dill
- 2 tbs extra virgin olive oil
- 2 tbs red wine vinegar
- 1 garlic clove, crushed
Place the burghul in a bowl with 3 cups (750ml) cold water. Soak for 20 minutes or until softened. Drain well, squeezing out as much of the water as possible. Transfer the burghul to a large bowl, then stir in the tuna, tomato, cucumber, red onion, parsley and dill.
Whisk the olive oil, vinegar and garlic together in a jug, then pour over the salad. Toss well to combine, then serve. /
Whisk the olive oil, vinegar and garlic together in a jug, then pour over the salad. Toss well to combine, then serve. /
