Since the beginning of the year I have been eating more or less lightly. I feel encouraged to continue and that’s why I have come up with this Orange Arugula and Pistachio Wheat Salad. After a milestone birthday party this last Saturday, I had not energy on Sunday to stand for too long in the kitchen but I wanted something light and fresh in taste. Unfortunately this year seem like the fondue and other Swiss melted cheese meals are not present. I know I have already talked about the weather in my last post but our environment is so important, and I am worried about such high temperatures and crazy weather. Last year, despite not really having summer weather, it was recorded as one the warmest (if not the warmest) years. At least the warm weather continues for the next few weeks, being outside celebrating carnival time will be more enjoyable… especially when, like some of my friends, it’s almost a celebration marathon: each weekend, from Friday to Sunday plus the week of the carnival of Bellinzona.
Orange Arugula and Pistachio Wheat Salad
Recipe for 4
Prep time: 15 min
Cook time: 10 min
300 g precooked wheat
3 organic blood oranges
2 generous tbsp. chopped parsley
2 handfuls arugula
3 tbsp. olive oil
1.5 tbsp. balsamic vinegar
4 tbsp. roughly chopped pistachios
Salt and pepper
Trim the extremities of the blood orange. With a knife peel the skin of the orange following the contour with the blade of your knife. Cut the orange segments by slicing along the membrane of the fruit. Cut each segment in half. Repeat with the other oranges.
Bring two times the volume of wheat in salted water to a boil. Add the wheat along with the orange peel of 1 orange. After 10 minutes remove the pan from the fire, drain if necessary and remove the orange peels.
While the wheat is boiling make the dressing by mixing the olive oil, balsamic vinegar, salt and pepper. Add the dressing to the wheat while it’s still warm. If you want you can either let the wheat cool or serve it straight away (with the rest of the ingredients of course).
In a bowl mix the wheat with the parsley, the oranges and the arugula. Sprinkle the pistachios on top and serve.