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Wheat salad with chestnuts, fruits and lemon zest
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
4 servings
Olivia Birman
@chefOliviaBirmanHaiat- Ingredients
- Recipe
- Wheat grains150 g
- Olive oil30 ml
- Brazil Nuts20 g
- Roasted Peanuts15 g
- Nuts20 g
- Gala apple1 unit(s)
- Dried apricot20 g
- Parsley1/2 cup
- Cinnamon powder1 teaspoon
- Sicilian lemon juice1/2 tablespoon
- Zest of 1 lemon1 unit(s)
- Salt and Black Pepper to taste
- Let the wheat soak for at least 1 hour. Meanwhile, prepare the rest of the ingredients. Grind the Brazil nuts, peanuts and walnuts into medium pieces. Cut the apricot into thin slices. Peel the apple and cut it into 2cmx2cm cubes, add a little lemon so it doesn't brown. Finally, chop the parsley and set aside.
- Drain the water from the wheat and take the grains to a pressure cooker, cover with water (2 fingers above the wheat). Bring to a boil over high heat and, as soon as you get pressure, lower the heat and let it cook for about 25 minutes. The grain must be firm.
- Drain the liquid in a sieve and run cold water over the beans. This will help stop the cooking.
- In a bowl, add the beans, chestnuts, peanuts, apricots, apples, cinnamon, salt, pepper and parsley. Mix well. Then add the oil and lemon juice. Mix again. Finally, add the lemon zest and adjust the salt. Place in the fridge for 1 hour and it's ready to serve.
- Tip: as it is a well seasoned salad, it is even better the next day, as the flavors are more refined. However, it can be served on the same day, with ease.
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