Bulgur Wheat, Chickpea, Date and Persimmon Salad

Ingredients

• 200 g / 1 cup fine burghol
• 8 tablespoons water
• 6 tablespoons lemon
• Extra virgin olive oil
• 200 g / 1 cup cooked chickpeas
• 1 tablespoon oregano
• The juice of 1 lemon
• Sea salt
• Freshly milled black pepper
• 1 persimmon or khaki fruit, quartered
• 3 sprigs of flat leaf parsley, chopped
• 6 dates, halved

Method

1. Rinse bulgar wheat in water, strain and leave for 30 minutes to expand.
2. Dress wheat and chickpeas with lemon juice and 8 tablespoons olive oil.
3. Add oregano, salt and black pepper.
4. Delicately pile the grain salad in a shallow dish.
5. Arrange the khaki quarters and date halves on top, and serve sprinkled with chopped parsley.