Soak the burghul with water for 1/2h. Put the
oil in a deep pan and fry the sliced onions till brown. Add the
spinach, Swiss chard and spring onions. Stir-fry for 10 minutes.
Add the fennel, burghul, lemon juice, salt and pepper, mix well.
Cover and simmer for 10-15 minutes. Adjust seasoning if necessary.
Serve hot, warm or cold.