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 time

Serving size

Serves 6 – 8


  • 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


  1. Place pearled wheat in a pot with cinnamon stick and salt. Cover with water and bring to the boil.
  2. Reduce the heat and simmer for 30 minutes or until the wheat is tender. Drain and cool.
  3. Mix lemon juice, oil and pepper to make a dressing.
  4. Mix veggies and herbs with the wheat. Stir in the dressing.
  5. Refrigerate for 30 minutes and serve cold or at room temperature as a side dish.


  1. 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

Pearled wheat and spinach salad

This recipe is from Cooking from the heart, 1st edition

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