We’re a month into summer, and though the temperamental Sydney weather has left me not knowing whether I should be bringing warm or cold lunches, I’m preparing myself with some lighter salad recipes for the scorchers.
And of course, what’s a summer without some fruity salads?
Last year I was into mango salads, but I think I’m a little mango-ed out at the moment so I’m going with pomegranate instead. Not exactly the first summer fruit I think of, but their season goes from November to March so it does count (not that this means that they are necessarily that much cheaper at this time unfortunately……)
- 90g (1/2 cup) burghul
- 185ml (3/4 cup) boiling water
- 1 cup chopped fresh continental parsley
- 3/4 cup chopped fresh mint
- 2 large tomatoes, finely chopped
- 2 pomegranates, quartered, seeds removed
- 3 shallots, trimmed, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Place the burghul in a large heatproof bowl. Add the boiling water and set aside for 10 minutes to soak. Drain.
- Add the parsley, mint, tomatoes, pomegranate seeds, shallot, oil and lemon juice. Season with salt and pepper. Mix until well combined.
- I substituted cous cous for the burghul as that was what I had on hand