Ingredients
- 125g burghal
- juice of 1 lemon
- 2 cups green beans, trimmed
- ½ cup pistachios, chopped
- 4 radishes, very finely sliced
- 1 small red onion, finely chopped
- 2 Tbsp dried cranberries, chopped
- 1 bunch parsley leaves, coarsely chopped
- ½ bunch mint, chopped
- 1 head baby cos, torn
- 2 Tbsp extra virgin olive oil
- 1 Tbsp pomegranate molasses
- 2 tsp honey
- sea salt flakes and freshly-ground black pepper
- pitta and tahini, to serve
Instructions
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4-6
1 Combine the burghal, lemon juice and ½ cup hot water in a bowl. Set aside for 30 minutes, then stir with a fork. Blanch the beans in hot water, then refresh under cold running water. Slice, then mix with the burghal.
2 Add the pistachios, radishes, onion, cranberries, parsley, mint and lettuce. Mix t oil, pomegranate molasses and honey, season with salt and pepper, then drizzle over. Serve with pitta bread and tahini.