Cracked Wheat Salad

(1 vote)

7 ounces cracked wheat
1/2 cucumber, finely diced
2 large tomatoes, seeded and chopped
4 ounces olive oil
1 onion, finely sliced
1 eggplant sliced then the slices halved
2 teaspoons ground cinnamon
salt and freshly ground black pepper
2 tablespoons raisins
1 tablespoon red wine vinegar
2 tablespoons chives, chopped
2 tablespoons fresh parsley, chopped

Place the cracked wheat in a bowl and just cover with cold water. Leave to stand for 20-30 minutes until the wheat has absorbed all the water. Turn into a fine nylon sieve and press out any surplus water with the back of a large spoon. Place in a large bowl and add the cucumber and tomato.

Heat the oil in a pan and add the sliced eggplant and cinnamon. Cook until browned on all sides then remove from the pan with a slotted spoon. Season the cracked what well, then add the raisins.

Add the vinegar to any oil remaining in the pan, season lightly then pour over the wheat. Add the chives and parsley and mix well. Arrange the onion and eggplant on top of the salad before serving.

Serves 4.



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