Salami, burghul and raw vegetable salad
1 cup burghul 200g sliced salami, cut in strips 2 carrots, peeled and grated 2 sticks celery, finely sliced 1/2 telegraph cucumber, diced with seeds removed 1/4 cup fresh parsley, chopped 2 tbsp chives,
- Place burghul in a large bowl and cover with plenty of boiling water. Leave to soak and soften for 30 minutes while you prepare the vegetables.
- Rinse burghul under cold water to cool. Drain well. Add sliced salami (cut in strips), chopped vegetables, parsley, chives, crushed garlic, lemon juice of a lemon and oil and season with salt and pepper to taste. Toss well and serve.