This delightful traditional Cape Malay dish is bursting with wholesome goodness. It’s a nutritious, whole food salad that can be enjoyed as a main course or a side dish. If wheat isn’t available at your local supermarket, feel free to substitute it with quinoa or whole-wheat couscous. For those opting to have it as a complete meal, quinoa’s high-protein content is a great boost for your health. This salad shines best when served right after chilling in the fridge for a few hours, and it reaches its peak flavour after resting overnight.
Sweet and Spicy Wheat and Peach Salad Recipe
Delicious recipe with a sweet and spicy twist to make your braai even more delightful
Equipment
- Salad Bowl
Ingredients
- 250ml uncooked wheat if not available, use brown basmati rice or quinoa
- 1 green pepper red or yellow can be used, sliced in small pieces
- 410g tin peaches in fruit juice sliced in smaller pieces (keep the juice to add it to the sauce
- 100g sultanas or cranberries or 50g's of each
- 1 large red onion chopped
- a handful of chopped fresh coriander
- salt for the cooking process of wheat
For the sauce
- 3 cloves garlic
- 2 chillies deseeded and chopped (optional)
- 50ml olive oil
- 3ml turmeric powder
- 6ml curry powder
- 25ml Mrs Balls Chutney
- 25ml sugar
- 25ml vinigar
- grounded black pepper
- 2 tbsps honey
- 1 tsp ginger powder
Instructions
- Soak the wheat for at least 6 hours. Rinse and add enough water to cover. Microwave for 10 or more minutes on high power until the wheat is completely swollen.Place the wheat in a colander and rinse under cold water.
- In a large bowl, add green peppers, cranberries, onions, and peaches.Combine all the ingredients for the sauce. Adjust to taste by adding more ingredients if needed.Mix the sauce with the salad ingredients.Cover the dish and place it in the fridge. The taste gets even better after a day or two.
