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- Step 1
Place burghul in a bowl. Pour over 1/2 cup (125ml) cold water and stand for 20 minutes.
- Step 2
Trim tops from fennel, reserving green fronds. Cut fennel in half then shave thinly with a mandolin or knife. Toss shaved fennel in a bowl with lemon juice.
- Step 3
Combine soaked burghul, fennel, dill, onions and olives in a bowl. In another bowl, whisk together vinegar and oil and season to taste with salt and pepper. Pour mixture over salad.
- Step 4
Scatter with reserved fennel fronds and toss gently to combine. Layer on a platter with orange slices.
Burghul with tomato and walnuts
* Burghul (cracked wheat) is available in supermarkets and health-food stores. ** If blood oranges are unavailable substitute regular oranges.