Vegetable and kibbled wheat salad
( SERVES 8 )
Publication: NZ Woman's Weekly
Ingredients
| 1 cup | Wheat |
| 2 cups | Water |
| 410 g | Whole kernel sweetcorn |
| 5 | Spring onions |
| 4 | Tomatoes |
| 1 cup | Parsley |
| ½ cup | Fresh mint |
| ½ cup | Roasted almonds |
| ¼ cup | Lemon juice |
| ¼ cup | Avocado oil |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Place kibbled wheat in a saucepan with water and bring to the boil. Simmer for three minutes.
- Remove from heat and stand for 30 minutes. Drain well. Squeeze out any excess moisture with hands. Drain corn kernels.
- Wash spring onions and chop finely. Wash tomatoes and chop finely.
- Mix corn, spring onions, tomato, parsley, mint and almonds through kibbled wheat. Stir in lemon juice, avocado oil, salt and pepper.
https://www.eatwell.co.nz/recipe/4203/Vegetable-and-kibbled-wheat-salad/
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