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25 minutes
25 minutes
- 240g burghul
- 2 x 425g cans tuna in springwater, drained
- 250g punnet cherry tomatoes, halved
- 1 Lebanese cucumber, chopped into 1cm cubes
- 1 small red onion, thinly sliced
- 62.50 ml chopped flat-leaf parsley leaves
- 62.50 ml chopped dill
- 40.00 ml red wine vinegar
- In a large bowl, combine the burghul with 3 cups (750ml) cold water and let it soak for 20 minutes until softened. Drain thoroughly, pressing out excess water. Add in tuna, tomato, cucumber, red onion, parsley, and dill. Enjoy the delicious blend of flavors!
- In a jug, combine olive oil, vinegar, and garlic. Drizzle over the salad, toss to mix well, and serve.
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