Levantine grain salad (kisir)

Ingredients

• 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

Method

This recipe requires 10 minutes soaking time and 30 minutes cooling time.

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.