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Beef and burghul salad with pineapple

Beef and burghul salad with pineapple

4
Points®
Total Time
25 min
Prep
25 min
Cook
0 min
Serves
4
Difficulty
Moderate
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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