I love how adaptable, portable and agreeable this salad is. It's a workhorse and can become your lunch at work the next day.
INGREDIENTS
Dressing
METHOD
Add the stock to a saucepan and bring to the boil. Once it has hit a rolling boil, add the burghul, turn off the heat, cover with a lid and set aside for 15 minutes. Season with salt and pepper. Fluff with a fork and allow to cool.
While the burghul is cooking, add all the dressing ingredients to a small bowl and using a fork, whisk to combine. Taste and generously season with salt and pepper.
Place the lettuce leaves across the base of a large platter. Drizzle over some of the dressing, spoon over the grains, followed by a little more dressing. Season with salt and pepper then top with the avocado. Drizzle over a little more dressing then scatter withjalapeno, spring onion and almonds. Squeeze over the lemon juice, drizzle with olive oil, season again with salt and serve.
Serves 4
This recipe is from episode five of Good Food Kitchen season 2, screening on 9Now.