Average: 4.7 (3 votes)


  • 100 g fine burghul
  • 1 pointed organic white cabbage (about 500g), outer damaged leaves discarded, shredded
  • 100 g spring onions, trimmed, thinly sliced
  • 200 g fresh mint, leaves only, chopped medium-fine
  • 400 g firm ripe tomatoes, de-seeded, cut into small cubes
  • juice of 1 lemon
  • 100 ml extra virgin olive oil
  • ½ tsp Aleppo pepper
  • sea salt
  • freshly ground black pepper

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rinse the burghul under cold water. Drain and set aside to fluff up – stir the burghul with a fork every now and then to separate the grains.

Put the cabbage, onion, mint and tomatoes in a large bowl. Add the burghul, lemon juice and oil. Add the Aleppo pepper and season with salt and pepper to taste. Mix well. Taste and adjust the seasoning if necessary. Serve immediately.