SHAVUOT – Burghal Salad

by Leah Halmagyi


  • 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


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.