8 oz (225 g) wholewheat grain, soaked overnight and drained
3 tbsp (60 ml) olive oil
2 tbsp (30 ml) lemon juice
salt and pepper, to taste
1/4 cup (100 g) 4 oz ready-to-eat dried apricots, rinsed and cut into small pieces
1/2 cucumber, diced
3 tbsp (60 ml) olive oil
2 tbsp (30 ml) lemon juice
salt and pepper, to taste
1/4 cup (100 g) 4 oz ready-to-eat dried apricots, rinsed and cut into small pieces
1/2 cucumber, diced
method
1. Put the wholewheat in a large saucepan of cold water.
2. Bring to the boil, then simmer for 20 - 25 minutes, until the wheat is tender but still firm to the bite.
3. Meanwhile, in a large bowl, whisk together the oil, lemon juice and salt and pepper.
4. Drain the wholewheat and add to the dressing in the bowl. Toss well, then leave to cool for about 30 minutes.
5. Stir in the apricots and cucumber then cover and chill for 2 - 3 hours.
6. Stir again before serving.
2. Bring to the boil, then simmer for 20 - 25 minutes, until the wheat is tender but still firm to the bite.
3. Meanwhile, in a large bowl, whisk together the oil, lemon juice and salt and pepper.
4. Drain the wholewheat and add to the dressing in the bowl. Toss well, then leave to cool for about 30 minutes.
5. Stir in the apricots and cucumber then cover and chill for 2 - 3 hours.
6. Stir again before serving.
serving amount
serves 4
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