This recipe is adapted from one in the lovely book Real Delicious, by Chrissy Freer. The book is full of yummy and interesting dishes, and she puts a lot of emphasis on using whole grains and fresh produce.
This was originally a cracked wheat and goji berry salad, but I didn't have goji berries so I used Inca berries, added some garlic and it worked a treat!
1 cup cracked wheat
handful green beans, take the ends off and cut in half lengthways
handful asparagus spears, halved
big handful flatleaf parsley, chopped
smaller handful mint, chopped
1/4 cup inca berries (anything sweet and tart would work here, I feel like currants could also be nice, and might give it a more middle eastern feel)
1/4 cup chopped almonds
lemon zest and juice from one lemon
1 Tbsp olive oil
1/2 tsp sumac
2 cloves garlic
For the dressing
2/3 cup Natural yoghurt (I used sheep's yoghurt)
1-2 Tbsp tahini
1 Tbsp lemon juice
What to do
Put the cracked wheat in a saucepan and pour in enough boiling water to cover it. Let it soak (off the heat) for 15-20 minutes, or until it's al dente.
Drain, return to the saucepan and cook on the stove over moderate heat for about 30 seconds so that the extra water evaporates. If it starts sticking to the bottom of the saucepan take it off the heat.
Whisk together all the ingredients for the dressing.
Steam (or boil) the beans and asparagus until they're just tender but still a little crunchy. Run them under cold water once they're done cooking (this prevents them from continuing to cook).
Combine the cracked wheat, asparagus, beans, parsley, mint, berries and almonds in a big bowl.
Whisk together the lemon juice, lemon zest, olive oil, sumac and garlic mixture. Pour this over the salad, and toss to combine.
Serve with the tahini dressing drizzled on top!