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Lunch for Busy Uni Mum




Source of Recipe


made it up from ingredients found in my kitchen






Recipe Introduction


serves 1 for several days or several if you make the salad for a barbecue or something instead. There are millions of variations. i wanted to use dates but the moths had got into them. Cucumber could work, orange juice, dried currants or cranberries, diced carrot, chickpea, change and vary as you like. Can also be served with a dollop of plain yoghurt





List of Ingredients



• 1 cup burghul
  
• 3 cups boiling water
  
• 1/4 cup lsa
  
• 1 tin corn kernels (drained)
  
• 1/4-1/2 cup chopped parsley
  
• 5 dried apricots (I may have used more if I had them), chopped
  
• 3 tbs slivered almonds and pine nuts
  
• 2-3 tomatoes, finely chopped
  
• 1/2 stick celery, finely diced
  
• 1/4 red onion
  
• 1 1/2 limes (the juice of them)
  
• olive oil to match the lime juice quantity
  
• 1 tsp sugar (optional)
  
• 1/4-1/2 tsp salt (optional)
  
• pepper to taste
  
• i bunch coriander, finely chopped.
  






Instructions



1. Soak burgul in water 1 hour and drain really well.
   
2. Combine with all vegies and herbs.
   
3. Mix together lime juice, oil, salt, sugar and pepper and pour over salad. Mix well and pop into lunch boxes for a good way to keep energy up at university. You can add leftover roast chicken to individual serves if you like!