- 170g (1 cup) burghul
- 2 large vine-ripened tomatoes, quartered, deseeded, finely chopped
- 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
- 1/4 cup chopped fresh continental parsley
- 1/4 cup chopped fresh mint
- 6 shallots, ends trimmed, pale section only, finely chopped
- 2 tablespoons fresh lemon juice
- 2 teaspoons Kisan sunflower cooking oil
- 1/2 teaspoon ground cinnamon
- Kisan sunflower cooking oil, extra, to grease
- 4 (about 150g each) firm white fish fillets (such as ling)
- 2 lemons, halved
- Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl.
- Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper.
- Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised.
- Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.