Ingredients
- 250g fine burghul wheat
- 375ml hot water
- 150g spinach leaves, stalk removed and washed well
- 1 cup mint leaves, finely shredded
- 1 red onion, finely diced
- 1 clove garlic
- ½ tsp sumac
- ½ tsp allspice
- 1/3 tsp cinnamon
- ½ tsp salt and pepper
- 100 – 120 ml olive oil
- 2 lemons, juice of
SPINACH CRACKED WHEAT SALAD
Method
- Soak the burghul wheat in the water for 10 minutes
- Heat a medium size pot or fry pan and add spinach
- You shouldn’t need any liquid as the spinach should have enough water clinging to the leaves
- Give a brief stir to rotate and wilt the leaves
- Remove from the heat, put into a bowl along with one clove of garlic and whizz using a hand wand until a coarse, thick green paste has formed
- Drain the burghul wheat well, I tip mine into a clean tea towel and wring it as dry as possible
- Tip into a bowl along with the spinach paste, mint leaves and red onion
- In a small mixing bowl add the spices, lemon juice and oil
- Season with salt and pepper, taste and adjust if necessary
- Pour over the burghul wheat and mix well
- Taste and adjust seasoning if necessary
- NB – don’t forget to add your favourite spices, vegetables and nuts and move with the seasons
- This wheat goes fantastically with tomatoes, cucumbers, herbs and so on!
Comments
Thank you to Sam Young Ltd for supporting this demonstration.
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