Pearled wheat salad with kassler, beans and fruit
Pearled wheat salad with kassler, beans & fruit
Serves 4 - 6
250 ml (1 cup) pearled wheat
4 sprigs fresh thyme
75 ml olive or avocado oil
2 kassler chops
45 ml (3 tbsp) chopped fresh sage or thyme leaves
45 ml (3 tbsp) apple cider vinegar
salt and pepper
1 tin butter or cannellini beans, drained
2 peaches or apples, cored and cut in wedges
few extra fresh sage leaves
- Place pearled wheat, thyme and a pinch of salt in an AMC 20 cm Gourmet High. Cover with about 750 ml (3 cups) water, bring to a boil and simmer for 30 - 40 minutes or until cooked and fluffy. Drain, rinse and allow to cool.
- Heat an AMC 28 cm Chef’s Pan over medium temperature until the Visiotherm reaches the first red area. Add 15 ml (1 tbsp) of the oil to the pan and fry kassler chops on both sides until golden brown. Add half of the sage. Cover with a lid and simmer for a few minutes or until cooked.
- Remove meat from the pan and set aside. Keep the pan on the stove and pour in the vinegar to remove any tasty bits that are stuck to the base of the pan, called deglazing.
- Add the rest of the oil and sage to make a salad dressing and season to taste.
- Place beans in a mixing bowl and pour over the salad dressing. Allow to cool. Meanwhile, slice the meat into thin strips.
- Add the cooled pearled wheat and meat to the beans and mix through. Stir in the fruit, garnish with extra sage and serve.
- Any firm fruit can be used. Grapes, figs, nectarines and even pomegranate pips are delicious with the pork and sage.
- If kassler chops are not available, substitute with smoked ham. Then simply mix the oil, vinegar and sage together to make a salad dressing.
Recipe from Make five, by Heleen Meyer, published by NB Publishers, photographs by Neville Lockhart.