Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

You will need to start this salad a few hours, or even a day, before you are going to serve it, as the burghul needs soaking. You can also dress the salad beforehand as the ingredients benefit from some mingling in the bowl. It is just the tomatoes that need to be added not too long before serving, so that they don’t become soggy. This is more parsley salad than anything else. I love parsley — I love the idea of eating so much iron.


  • 200 g (7 oz) burghul (bulgar) wheat
  • 1 small red onion, chopped
  • ½ teaspoon salt
  • 60 g (2 cups) chopped flat-leaf (italian) parsley
  • 2 tablespoons chopped mint leaves
  • juice of 2 lemons
  • 125 ml (½ cup) olive oil
  • 2 small ripe tomatoes, diced


Put the burghul in a bowl and cover it with about 250 ml (1 cup) cold water. Stir through, cover the bowl with plastic wrap and refrigerate for a few hours or overnight so that the burghul absorbs the water. Stir through a couple of times.

Put the onion in a small bowl, cover with cold water, sprinkle with the salt and leave it for 20 minutes or so before draining away the water and rinsing again.

Drain the burghul through a fine sieve, pushing it gently with a wooden spoon to extract any water. Tip it into a bowl and add the parsley, mint, onion, lemon juice and oil. Season with salt and pepper and mix together well. Keep the salad in the fridge and mix the tomatoes through just before serving.