Name: Burghul and feta salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 1/2 cup (240g) burghul; 200 gram green beans; 1/3 cup (80ml) bought oil-free french dressing; 2 tablespoon lemon juice; 1 1/2 cup firmly packed fresh flat-leaf parsley; 1/2 cup chopped fresh mint; 4 green onions, sliced; 250 gram cherry tomatoes, halved; 200 gram feta cheese, crumbled

Ingredients

1 1/2 cup (240g) burghul

200 gram green beans

1/3 cup (80ml) bought oil-free french dressing

2 tablespoon lemon juice

1 1/2 cup firmly packed fresh flat-leaf parsley

1/2 cup chopped fresh mint

4 green onions, sliced

250 gram cherry tomatoes, halved

200 gram feta cheese, crumbled

Method

1.Place burghul in large bowl; cover with boiling water, set aside about 10 minutes or until burghul is just tender, drain. Pat dry with absorbent paper.

2.Meanwhile, cut beans into thirds; boil, steam or microwave until just tender. Drain.

3.Place burghul and beans in large bowl with dressing and remaining ingredients; toss gently to combine.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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