I think that last week I had something that qualified as a salad instead it felt more like a meal for two. The occasion was really worth it; I met up with a few of my former boarding school mates for the weekend and since we only manage to do this every four to five years, I didn’t want to miss it. I can say that we ate and talked around the table and the whole weekend revolved around dishes that only sounded light by their name. Take my famous Saturday night salad, I mean there were potatoes, bacon, onions, croutons, eggs, tomatoes, hard cheese and finally tiny bit of salad; all served in a bread basket (I didn’t finish the basket). Well when I came back, going a little light for a few days felt like a nice idea. Continue reading
Over 8000 years ago humans were already eating wheat; to reach such result, a combination of different types of grass were used. Although my recipe calls for plain wheat, the first thing that come to mind when we talk about wheat is bread. Should you go the British Museum, you can find ancient loaves of bread dating back to the Egyptian times (source: http://www.allaboutwheat.info/history.html ).
Warm Broccoli and Wheat Salad
Recipe for 2
Time: 20-25 min.
400g broccoli florets (about 1 reasonably large broccoli head)
Zest of ½ lemon
1 large garlic clove
1 tbsp chopped parsley
1 large tbsp cider vinegar
3 tbsp olive oil (plus more for roasting)
1 red chilli
10 almonds roughly chopped
2 spring onions
Cook the wheat with some salt according to package instructions, drain and set aside.
Clean the broccoli and cut into small florets. Heat a little water in a pan and blanch the vegetables for 3-4 minutes.
Meanwhile slice the spring onions and prepare the salad dressing by mixing 3 tbsp olive oil with 1 large tbsp cider vinegar and add salt and pepper to taste.
Heat about one tsp olive oil in a pan and add the chopped garlic with the red chilli. After 2-3 minutes add the lemon zest, the broccoli, the wheat and stir. Remove from fire and place in a bowl. Add the dressing the almonds, parsley and stir quickly before plating. As a last touch sprinkle the sliced spring onions on top and serve.