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Home > Recipes > Vegetable and kibbled wheat salad

Vegetable and kibbled wheat salad
( SERVES 8 )

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: 4.0 / 5 FROM 1

Vegetable and kibbled wheat salad

4.0 / 5 FROM 1

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

  1. Place kibbled wheat in a saucepan with water and bring to the boil. Simmer for three minutes.
  2. Remove from heat and stand for 30 minutes. Drain well. Squeeze out any excess moisture with hands. Drain corn kernels.
  3. Wash spring onions and chop finely. Wash tomatoes and chop finely.
  4. Mix corn, spring onions, tomato, parsley, mint and almonds through kibbled wheat. Stir in lemon juice, avocado oil, salt and pepper.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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