Serves: 6

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Ingredients:

2 cups Campbell’s Real Stock -  Salt Reduced Vegetable

1 cup coarse burghul (cracked wheat)

1 small red onion, finely chopped

1 cup finely chopped continental parsley

1 cup finely chopped mint

1 cup roughly chopped baby spinach leaves

1 Lebanese cucumber, diced

3 tomatoes, diced

1 x 400g can chickpeas, rinsed and drained

juice 1 lemon

Method:

1. Place stock in a saucepan and bring to the boil.  Stir in burghal and simmer 15 minutes.  Remove from the heat, cover and allow to cool.
2. Combine the burghal with the onion, parsley, mint, spinach, cucumber, tomatoes, chick peas and lemon juice.  Serve with pita breads and yoghurt or as a side with your favourite meat, poultry or seafood.

Nutritional Information per Serve (289g): Energy 849kJ, Protein 9g, Fat 1.7g, Saturated Fat 0.2g, Carbohydrate 35g, Fibre 4.6g, Sodium 486mg

Recipe and image kindly provided by Campbell Arnotts, visit their website for more delicious recipes