Burghul-Lentils with Eastern Mediterranean Salad and Cucumber Yoghurt

Steps (instructions) for Burghul-Lentils

1. Prepare your lentils by giving them a quick rinse.

2. Put lentils in a large pot on high heat. Make sure the pot is big enough to fit your burghul and water. Fill the put to just above the lentils (similar to cooking rice in a pot) for ~20min or until the lentils soften/"swell"

3. Then drain the water into a bowl - keep it as we will use it later. Then place the lentils back in the pot on high heat.

4. Next, put 1/2 a tablespoon of ghee (or any oil your choice) to absorb nicely into the lentils for a few minutes.

5. Then measure your burghul and add it to your lentils.

6. Add the drained water and warm water to your pot, just above the level of burghul and lentils.

7. Then add in your spices; salt, pepper and cumin (chilli flakes are optional)

8. Once the water comes to a boil, turn down to the temperature to medium heat.

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Steps (instructions) for Eastern-Mediterranean Salad

1. Dice tomatoes, capsicum, cucumber and mint leaves (optional)

2. Prepare lettuce in a bowl and add in your tomatoes, capsicum and cucumber.

3. Add salt and two freshly squeezed lemons. *Make you have added your lemon and salt before moving on to the next step. (salt and oil to mix well together, to make sure salt is added before the oil).

4. Add in your olive oil - the star of the salad - you can be as generous as you like :)

5. Mix well

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Steps (instructions) for Cucumber Yoghurt

1. Grate half a cucumber

2. Measure out your yoghurt into a bowl

3. Add your cucumber to your yoghurt

4. Add two teaspoons of dried mint leaves

5. Mix well

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Steps (instructions) for Caramalised Onions

1. Thinley slice two onions

2. Add them to your air fryer or pan.

3. Drizzle the oil of your choice

4. Allow to caramelise for ~15 min

*Careful - thinly sliced onions can burn easily!