Ingredient!
1/2 cup burgh hole (cracked wheat)
1 cup of boiling water
1 grilled chicken, skin and bones discarded, the meat grinder
100 grams of roasted red pepper, thinly sliced
1 small red onion, halved, thinly sliced
400 grams can chickpeas, drained, rinsed
3 cups flat parsley leaves, chopped
1 cup mint leaves, roughly chopped
1/4 cup extra virgin olive oil
2 lemons, juiced
preparation!
Place burgh hole in a heat-resistant bowl and pour over boiling water. Stir to combine. Stand, uncovered, for 10 minutes. Empty well, press to remove as much liquid as possible. Transfer burgh hole to a large bowl.
Add chicken, capsicum, onion, chickpeas, parsley, mint, oil and 1/3 cup lemon juice to burgh hole. Season with salt and pepper. Toss to combine. Spoon salad in bowls and serve.