Thursday, June 16, 2011

Warm Bourghal Salad

I had planned on having pumpkin soup for dinner tonight... but someone didn't feel like soup.

We ended up having a BBQ with lightly steamed vegetables, and I thought this would be a good opportunity to use the pre-soaked bourghal I had in the fridge.

In a pan I fried the bourghal with some olive oil on low to medium heat. Added some fresh chilli and garlic, a chopped spring onion, some frozen peas and halved cherry tomatoes. Then seasoned with some veggie salt.

For some crunch I also added toasted slivered almonds.

It turned out to be a delicious little concoction that spiced up our BBQ.

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