Aubergine Wedges with a Rich Wheat Salad

Aubergine Wedges with a Rich Wheat Salad 2.2 These Aubergine Wedges with a Rich Wheat Salad are the kind of dish I love making, eating and sharing. Continue reading

The more I cook the more I notice my love for making veggie filled dishes. On the other hand I also notice that my sweet baking skills have room for improvement… Anyway, since I haven’t seen much sun lately I wanted to encourage warm days by making something with an eye towards summer. Aubergines and salad to me scream warm and sunny days. With the wedges I made the wheat salad by adding ingredients that pair well with aubergines: tomatoes, walnuts, chilli and a little garlic. Easy and healthy, I hope you’ll like it as much as I did.


Aubergine Wedges with a Rich Wheat Salad Aubergine Wedges with a Rich Wheat Salad


Aubergine Wedges with a Rich Wheat Salad


Recipe for 4

Prep time: 15-20 min

Cook time: 25-30 min



2 small aubergines (stem trimmed) – about 500 g

160 g tomatoes – the meatier the better

2 tbsp. chopped parsley

1-2 cloves garlic

Chilli powder

2 tbsp. dry roasted coarsely chopped walnuts

Salt and pepper

Olive oil

1.5 tbsp. lemon juice

160 g wheat (I used the precooked kind)



Heat oven at 200°C.

Cut the aubergines in half lengthways, and then cut each half into four equal sized wedges. Brush each piece with olive oil and sprinkle with salt. Place the wedges (skin side down) on a parchment lined baking tray and cook for 25-30 min in the oven. If the top gets too dark turn the wedges on one side and flip them after a few minutes.

Meanwhile cook the wheat according to package instructions (about 10 min.) in salted water. Drain if needed once done.

Chop the tomato into about ½ cm pieces and using a garlic crusher crush the cloves (alternatively finely chop it)

Prepare the dressing by mixing the lemon juice with 3 tbsp. olive oil, salt and pepper.

In a bowl combine the cooked wheat, chopped tomatoes, garlic, parsley, walnuts and dressing.

Place the aubergine wedges on a serving plate(s) and add the wheat salad on top. Serve


Orange Arugula and Pistachio Wheat Salad

Orange Arugula and Pistachio Wheat Salad 1.1 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. Continue reading

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

Boiling water

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.

Warm Broccoli and Wheat Salad

Broccoli and wheat salad (600 x 450)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

About wheat:

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: ).

Warm Broccoli and Wheat Salad

Recipe for 2

Time: 20-25 min.


100g wheat

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.