Buy burghul at health food stores and delis.
Preparation: 30 minutes
Cooking: 6 minutes
1 cup fine burghul
1 red onion, halved and finely sliced
1 Lebanese cucumber, cut into small chunks
1 red capsicum, cut into 2cm squares
1 cup roughly chopped mint
1 cup continental parsley leaves
180g packet Lemnos Goat’s or Sheep’s Fetta, coarsely crumbled
1/4 cup Kraft lemon, lime & cracked pepper salad dressing
4 x 180g salmon fillets
1 tablespoon olive oil
Lime wedges, to serve

1 Place burghul in a large bowl. Pour over 1 cup boiling water and stir to combine. Cover with plastic wrap and allow to stand for 15 minutes or until the burghul has absorbed the liquid.
2 Add onion, cucumber, capsicum, mint and parsley and mix to combine. Gently stir through fetta and dressing.
3 Preheat a barbecue or char-grill until hot. Brush fish with oil and cook for 2-3 minutes on each side or until cooked to your liking.
Serve with salad and lime wedges.