Cracked Purple Wheat & Vibrant Greens Salad
Have you ever cooked with purple wheat before? I came across it at my local organic grocer the other day, and decided to combine it with some seasonal greens to create this vibrant, nourishing salad.
The grains give it a nice heartiness, so you can choose to eat it on its own, or to serve it alongside another dish.
(I had it with leftover Almond-Feta Spanakopita).
- x Henrietta
Cracked PurpleWheat & Vibrant Greens Salad
Ingredients
¾ cup un-cooked cracked purple wheat
½ of a medium sized broccoli
4 large leaves of chard, collard greens or silverbeet
1 cucumber
1 stick celery
½ cup sweetcorn
1 bunch parsley
1 teaspoon mustard
Drizzle of each: apple cider vinegar, balsamic vinegar and extra virgin olive oil
Cherry tomatoes, halved - to garnish
Method
1. Add cracked purple wheat to saucepan and cover with 1 ½ cups of water. Bring to boil, then cover with lid and simmer for 20 minutes (adding more water if necessary). Set aside.
2. Steam broccoli and leafy greens until brightly covered, then rinse in cold water to prevent further cooking.
3. Add all vegetables into a large bowl, along with dressing ingredients. Toss well, and serve immediately.
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