Bored with rice and potatoes? This week YOU features delicious dishes with other starches: bulgar, couscous, quinoa, pearl wheat and polenta.
This salad, combining some regular salad ingredients with pearl wheat, is satisfying enough for a main meal. It serves 4.
INGREDIENTS: 100 ml olive oil; 45 ml (3 T) lemon juice; salt and freshly ground black pepper; pinch of sugar; 2 cloves garlic, crushed; 60 ml (4 T) each chopped mint and parsley; 1 bunch spring onions, chopped; 750 ml (3 c) cooked pearl wheat; 10 small Rosa tomatoes, halved; 10 black olives; 1-2 hard-boiled eggs, roughly chopped; 1 can (185 g) tuna, drained (optional).
METHOD: Blend the olive oil, lemon juice, salt, pepper, sugar, garlic, herbs and spring onions. Pour the mixture over the pearl wheat and mix. Add the tomatoes, olives, eggs and tuna (if using) and mix. Serve cold.
TIPS
- Add 250 ml (1 c) cooked lentils to the salad.
- To cook pearl wheat, rapidly bring it to the boil in water, drain and add fresh water. Cook until soft. Add salt towards the end of the cooking time.
