Cracked wheat and fennel salad
Easy to prepare and with an interesting mix of fennel, garlic and orange, this recipe must be tried out at home. The orange refreshes the dish whilst the pepper and green beans give a crunchy texture. Remember that the salad is best eaten after being refrigerated for at least 2 hours beforehand.
Cracked wheat and fennel salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 4 oz (115 g) of cracked wheat
- 4 oz (115 g) of green beans, ends removed
- 1 fennel bulb, finely chopped
- 1 orange
- ½ red pepper, deseeded and finely chopped
- 1 crushed clove of garlic
- 3 tbsp of olive oil
- 1 tbsp of white wine vinegar
- salt and pepper
Method
- Place the cracked wheat into a mixing bowl and cover with boiling water. Leave to soak for 10 to 15 minutes, stirring every 5 minutes. Once the wheat has doubled in size, drain any excess water and return to the mixing bowl.
- In the meantime, in a saucepan, blanch (immerse in boiling water) the green beans for 1 minute. Drain and rinse under cold water.
- Add the beans and the chopped fennel to the cracked wheat.
- Take the orange and grate the rind into a small bowl. Set aside.
- Peel the orange and cut into segments. Add to the wheat, beans and fennel. Mix the ingredients together.
- In a small bowl, combine the crushed garlic with the grated orange zest, olive oil, vinegar, salt and pepper. Pour over the salad and stir well.
- Refrigerate the salad for about 2 hours before serving.
- Sprinkle the salad with the chopped pepper just before serving.
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