Bronte and Tarkyn’s cucumber burgul salad

Bronte and Tarkyn’s cucumber burgul salad

By
From
New Middle Eastern Food
Serves
4 as part of a mezze selection
Photographer
Mark Roper

Bronte and Tarkyn are my stepchildren, and since they came into my life I’ve had a wonderful time experimenting with child-friendly recipes, and getting them involved in the kitchen. Luckily they love cooking, and dreamt up this salad all by themselves. It’s become a firm family favourite.

Ingredients

Quantity Ingredient
60g fine white burghul
1 lebanese cucumber, peeled, seeded and cut into 2 mm dice
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped mint leaves
2 tablespoons snipped chives
1 teaspoon dried mint
2 tablespoons thick natural yoghurt
40ml extra-virgin olive oil
1/2 lemon, juiced
sea salt and freshly ground black pepper
100g soft, creamy feta, crumbled
edible rose petals, to garnish (optional)

Method

  1. Soak the burgul for 5 minutes in just enough cold water to cover it. Drain it well through a sieve, then tip it into a tea towel and squeeze out as much water as you can. Tip into a mixing bowl.
  2. Add the diced cucumber and the fresh and dried herbs, then pour in the yoghurt, olive oil and lemon juice and season with salt and pepper. Finally add the crumbled feta and gently mix. Spoon onto a plate and garnish with rose petals, if using.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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