• 160 (1 1/2c) burghul
  • 1 1/2c boiling water
  • 250g cherry tomatoes
  • 1 bunch mint
  • 1 bunch parsley, chopped
  • 6 green shallots, sliced OR purple onion


  1. Cover burghul with boiling water. Set aside for 10 minutes. 2. Mix in remaining ingredients. Dress with lemon juice, olive oil and garlic if desired.
  2. Serve with Lemon and pine nut lamb patties.

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