0:30

To Prep

9

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

5

AVG RATING

(1 Member)

Fennel, orange and burghul salad
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    1. Step 1

      Place burghul in a bowl. Pour over 1/2 cup (125ml) cold water and stand for 20 minutes.

    2. 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.

    3. 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.

    4. 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 with tomato and walnuts

    * Burghul (cracked wheat) is available in supermarkets and health-food stores. ** If blood oranges are unavailable substitute regular oranges.

  • Method
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