LAMB & BURGHUL SALAD
COOKBOOK: Woman's Day (2005)
Bhurgul is a Persian word meaning ‘bruised grain’. Bruised grain must not be confused with cracked wheat which has not been pre-cooked. Bhurgul is a parboiled or steamed wheat which requires very little preparation. The tender grain has a chewy texture and a light, nutty flavour.
It’s high in fibre and low in fat. Tastes great in a salad and it is much healthy to eat
We loved this salad! It was more of a meal than a salad and filled us up nicely.
1 cup burghul
1 cup boiling water
800g lamb backstrap
Dried lamb herbs, approx 2-4 spoonfuls
250g cherry tomatoes, halved
1 tablespoon olive oil + 2 extra for halloumi + 2 extra for lamb
1 red onion, sliced
350g halloumi cheese, sliced 1-2cm thickness
1 large thin cucumber, peeled and sliced
1 baby cos, torn or cut into large pieces
250g pitted kalamatta olives
1 handful of parsley, chopped
Salt & pepper
1/3 cup of greek salad dressing
Combine burghul and water in a bowl, cover and allow it to stand for 10mins. Liquid will be almost absorbed.
Place the backstrap in a bowl and add the dry lamb seasoning, olive oil (2 tablespoons) and mix well. Set aside for 20mins. Heat a frying pan, fry the backstrap for 3 mins on each side. Slice thinly and set aside. Heat 1 tablespoon of olive oil, fry red onion until just soft. Add cherry tomatoes, fry for a further minute. Transfer to a serving bowl and add the pitted olives, cucumbers, burghul and combine. Heat a little extra olive oil in a frying pan, fry halloumi for 1-2mins on each side (no longer or it will turn rubbery). Slice cheese and add to the salad along with the backstrap. Add parsley, salt and pepper. Add the salad dressing, combine and it’s now ready to serve.