1.Combine burghul and the water in large heatproof bowl. Stand about 15 minutes or until burghul is tender and the water absorbed.
2.Add cherries, nuts, chopped herbs and onion to burghul.
3.Meanwhile, to make red wine vinegar dressing, whisk together olive oil and vinegar. Season to taste. Stir dressing into salad; season to taste.
4.Serve salad sprinkled with extra herbs.
You will need about 3 bunches of mint for this recipe.Note