Burghul, tomato and bean salad in lettuce cups

Cooking Salads Burghul, tomato and bean salad in lettuce cups

This healthy burghul salad ticks all the right boxes - low-fat, low-carb and lower GI too!

Lables: Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Place the burghul in a bowl, pour over 1/2 cup (125ml) boiling water, and soak for 10 minutes. Drain well, then use your hands to squeeze out any excess moisture.
  2. Place the burghul, in a large bowl with the tomatoes, onion, mint, chervil or parsley, lemon juice, oil and beans. Season to taste with salt and pepper, then toss well.
  3. Place a lettuce leaf on each plate, spoon the burghul mixture on top and serve.

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1/4 cup burghul
200g grape tomatoes, thinly sliced
2 salad onions, thinly sliced
2 tbsp roughly chopped mint leaves
1/2 cup roughly chopped chervil or flat leaf parsley
2 tbsp lemon juice
2 tsp olive oil
400g can soy beans, rinsed, drained
4 large butter lettuce leaves

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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