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  • 500ml (2 cups) Massel Chicken Style Liquid Stock
  • 2 tbsp tomato paste
  • 1/2 tsp chilli powder
  • 170g (1 cup) burgurl
  • 1 Lebanese cucumber, seeded, finely diced
  • 2 tomatoes, seeded, finely diced
  • 3 green shallots, thinly sliced
  • 1 cup firmly packed fresh flat-leaf parsley leaves, roughly chopped
  • 1/4 cup firmly packed fresh mint leaves, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp pomegranate molasses
  • 1 tbsp lemon juice, plus lemon wedges to serve

Place stock, tomato paste and chilli powder in a medium saucepan over high heat. Bring to the boil, stirring occasionally to dissolve the paste.

Place burgurl in a large heatproof bowl. Pour over hot stock mixture and stir to combine. Set aside for 10 mins to allow stock to absorb. Fluff with a fork to separate grains. Set aside to cool.

Place cucumber, tomato, shallot, parsley, mint and burgurl in a large bowl. Whisk oil, molasses and lemon juice in a jug. Season. Pour over salad and toss well to combine. Serve immediately with lemon wedges or refrigerate for 2 hours to allow flavours to develop.

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