Beef and burghul salad with pineapple
120 g, (¾ cup)
deli-sliced roast beef
200 g, sliced
1 cup(s), (½ small pineapple)
250 g, halved
2 medium, halved, thinly sliced
1 individual, thinly sliced
¼ cup(s), leaves
fresh red chilli
1 whole, deseeded, finely chopped
1½ tbs, French variety
- Place the burghul in a large heatproof bowl. Add 2 cups of boiling water. Cover and set aside for 20 minutes to soak. Transfer to a fine sieve and use the back of a spoon to squeeze out excess moisture.
- Return the burghul to the large bowl. Add the beef, pineapple, tomato, cucumber, shallot, basil and chilli. Season with salt and pepper. Add dressing and gently toss to combine.