Beef and burghul salad with pineapple
4
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Fresh, juicy pineapple adds a burst of sweetness to this salad and the burghul gives a light nutty flavour and chewy texture.
Ingredients
Burghul, dry
120 g, (¾ cup)
Deli-sliced roast beef
200 g, sliced
Pineapple
1 cup(s), (½ small pineapple)
Cherry tomatoes
250 g, halved
Lebanese cucumber
2 medium, halved, thinly sliced
Green shallot(s)
1 individual, thinly sliced
Fresh basil
¼ cup(s), leaves
Fresh red chilli
1 whole, deseeded, finely chopped
Fat-free dressing
1½ tbs, French variety
Instructions
1
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.
2
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.
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