Name: Turkish cracked wheat salad
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: 300 gm coarse burghul, rinsed; 1 small red onion, finely chopped; ½ gm (loosely packed) mint, coarsely chopped; ½ cup (loosely packed) flat-leaf parsley, coarsely chopped; Roasted capsicum dressing; 75 gm (3 pieces) roasted capsicum (see note); 125 ml (½ cup) olive oil; 60 ml (¼ cup) lemon juice; 1 tbsp pomegranate molasses; 3 garlic cloves, finely grated

Turkish cracked wheat salad

This salad is supremely versatile: serve it with roasted lamb shoulder or grilled vegetables, or perhaps with flatbread alongside our Hwayej-spiced chicken.

Serves 4

Prep

10M

Cook

Total

16M

Skip to Recipe

Kisir, a Turkish salad based on burghul, is quick to prepare and goes well with just about any protein. If you’re serving this salad on its own, add some chickpeas to make it more substantial. It keeps well, too, so make double and you’ll have another meal ready to go.

Ingredients

300 gm coarse burghul, rinsed

1 small red onion, finely chopped

½ gm (loosely packed) mint, coarsely chopped

½ cup (loosely packed) flat-leaf parsley, coarsely chopped

Roasted capsicum dressing

75 gm (3 pieces) roasted capsicum (see note)

125 ml (½ cup) olive oil

60 ml (¼ cup) lemon juice

1 tbsp pomegranate molasses

3 garlic cloves, finely grated

Method

1.Cook burghul in a large saucepan of boiling salted water until tender (6-8 minutes). Drain.

2.For roasted capsicum dressing, place ingredients in a blender, season to taste and blend until well combined.

3.Transfer burghul to a serving dish and toss with onion and herbs, season to taste and drizzle with dressing to serve.

Roasted capsicum is available from delicatessens or supermarkets.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Recipe / styling by Lisa Featherby

Ingredients

Method

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