Wheat, corn & chickpea salad
8 April 2015 / Posted in Salads
Vegetables & sides
This combination of ingredients with coriander, mint and spices is so refreshing it can be served anytime. An ideal salad or side to serve with a braai instead of a potato salad, and leftovers make a great lunch for the next day.
Alternatively serve as a light meal or lunch or vary the salad adding pan fried and cubed chicken fillets for a simple meal-in-one on a warm evening.
Wheat, corn & chickpea salad
Serves 8
200 g (250 ml) pearled wheat
1 cinnamon stick
750 ml water
salt to taste
250 ml sweetcorn kernels (frozen, tinned or cut from a fresh, cooked sweetcorn – see tips)
1 tin chickpeas, drained
10 Turkish apricots, diced
75 ml sultanas
75 ml sunflower seeds, toasted
30 - 45 ml each fresh, chopped coriander and fresh mint
Dressing:
125 ml olive oil
25 ml apple cider or white grape vinegar
40 ml lemon juice
10 ml finely grated lemon rind
7,5 ml ground cumin
2,5 ml ground cinnamon
40 ml fresh, chopped coriander
20 ml fresh, chopped mint
salt and freshly ground black pepper to taste
Method
- Place wheat, cinnamon stick, water and salt in an AMC 20 cm High and heat over a medium temperature until the Visiotherm reaches the first red area. Reduce heat to lowest setting and cook for 30 - 40 minutes or until just tender.
- Drain through a sieve or colander, rinse with cold water and leave to drain for a few minutes. Spoon into a large salad or mixing bowl and allow to cool.
- Meanwhile, whisk all the dressing ingredients together. Add the rest of the salad ingredients, except the fresh herbs, to the wheat. Toss through and pour ⅔ of the dressing over. Season to taste.
- Refrigerate for 1 hour, then stir the fresh herbs through with any remaining dressing. Garnish with fresh herbs and serve.
Tips & variations:
- Toasting sunflower seeds: Preheat AMC 16 cm Low over a medium heat until the Visiotherm reaches the first red area. Place seeds in unit and toast for a few minutes, ensuring it doesn’t burn.
- Substitute dried fruit with fresh peaches, grapes or pineapple or a combination of these.
- If preferred, substitute wheat with 250 ml pearled barley, cook as above. Or substitute with 250 ml couscous. Place couscous in a flat dish, cover with 250 ml hot chicken stock and leave to stand for 5 minutes. Fluff with a large fork and use as above.
- Cooking sweetcorn: Place 1 - 2 cm water with corn in a large enough unit. Heat over a medium temperature until the Visiotherm reaches the first red area. Reduce heat to lowest setting and cook for 10 - 15 minutes, depending on quantity.
