Pearled wheat and spinach salad
A more-ish salad with fresh herbs and veggies that is great to make in summer, for a braai or special family occasion.
Ready in
45 mins plus 30 mins refrigeration timeServing size
Serves 6 – 8Ingredients
- 1 cup (250 ml) pearled wheat (stampkoring)
- 1 cinnamon stick or 1 bay leaf
- ½ tsp (2,5 ml) salt
- 3 tbsp (45 ml) lemon juice or white grape vinegar
- 3 tbsp (45 ml) sunflower oil
- black pepper to taste
- 2 tomatoes, chopped
- ½ cucumber, chopped
- 100 g spinach leaves, cut into strips
- 3 tbsp (45 ml) chopped fresh parsley
- 3 tbsp (45 ml) chopped fresh mint or more parsley
Method
- Place pearled wheat in a pot with cinnamon stick and salt. Cover with water and bring to the boil.
- Reduce the heat and simmer for 30 minutes or until the wheat is tender. Drain and cool.
- Mix lemon juice, oil and pepper to make a dressing.
- Mix veggies and herbs with the wheat. Stir in the dressing.
- Refrigerate for 30 minutes and serve cold or at room temperature as a side dish.
Tip
- Add ¼ cup unsalted peanuts just before serving. Pineapple is also delicious in this salad.
Pearled wheat and spinach salad
Build your own salad bowl, all you need is a few simple and healthy ingredients
This recipe is from Cooking from the heart, 1st edition
Download the recipe book
