- 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
- 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.
- Serve with Lemon and pine nut lamb patties.