Add something sweet and spicy to the braai this weekend. It’s a healthy whole food salad that can be served to compliment any dish. It’s actually a traditional South African dish filled with goodness everyone will love.
Wheat and Peach salad recipe
A Traditional South African Salad
Ingredients
- 250ml unkooked wheat substitute, basmati rice or quinoa
- 1 green pepper, red or yellow deseeded and sliced in small pieces
- 410g tin of peaches in fruit juice slice the peaches and keep the juice
- 100g sultanas
- 1 large red onion chopped
- 1 cup fresh coriander washed and chopped
For the sauce:
- 3 cloves garlic
- 2 chillies – optional deceeded and chopped
- 50ml olive oil
- 15ml curry powder
- 3ml turmeric
- 25ml Mrs Balls Chutney
- 25ml sugar – optional
- 25ml Vinigar
- Freshly ground pepper to taste
Instructions
Method for cooking the wheat:
- Soak the wheat overnight in cold water. You could, if you prefer cook in mocrowave for 10 minutes on high power until the wheat is completely swollen. orCombine water and wheat in a saucepan add a little salt. Bring to a boil, then lower heat to a simmer. Cover and cook until all the water is absorbed and grain is soft and chewy, approximately 1 hour. Add the cooked wheat to a colander and rinse under cold water.
Mix the sauce for salad:
- Combine all the ingredients for the sauce, adjust to taste by adding more salt and pepper, curry powder or chutney. Place the sauce in a large bowl, add the wheat and carefully mix.Cover and keep in the fridge, it just tastes better after a day or two. ENJOY
Add something sweet and spicy to the braai this weekend. It’s a healthy whole food salad that can be served to compliment any dish. It’s actually a traditional South African dish filled with goodness everyone will love.
Wheat and Peach salad recipe
A Traditional South African Salad
Ingredients
- 250ml unkooked wheat substitute, basmati rice or quinoa
- 1 green pepper, red or yellow deseeded and sliced in small pieces
- 410g tin of peaches in fruit juice slice the peaches and keep the juice
- 100g sultanas
- 1 large red onion chopped
- 1 cup fresh coriander washed and chopped
For the sauce:
- 3 cloves garlic
- 2 chillies – optional deceeded and chopped
- 50ml olive oil
- 15ml curry powder
- 3ml turmeric
- 25ml Mrs Balls Chutney
- 25ml sugar – optional
- 25ml Vinigar
- Freshly ground pepper to taste
Instructions
Method for cooking the wheat:
- Soak the wheat overnight in cold water. You could, if you prefer cook in mocrowave for 10 minutes on high power until the wheat is completely swollen. orCombine water and wheat in a saucepan add a little salt. Bring to a boil, then lower heat to a simmer. Cover and cook until all the water is absorbed and grain is soft and chewy, approximately 1 hour. Add the cooked wheat to a colander and rinse under cold water.
Mix the sauce for salad:
- Combine all the ingredients for the sauce, adjust to taste by adding more salt and pepper, curry powder or chutney. Place the sauce in a large bowl, add the wheat and carefully mix.Cover and keep in the fridge, it just tastes better after a day or two. ENJOY