Bean, cracked wheat and cranberry salad

Cooking Vegetarian Bean, cracked wheat and cranberry salad

Dried cranberries add a tart sweetness and a good dose of dietary fibre to this tasty side salad.

Lables: Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Place the wheat in a large heatproof bowl. Pour enough boiling water over wheat to cover. Set aside for 20 minutes to soak. Drain in a sieve, pressing down with the back of a spoon to drain excess moisture.
  2. Meanwhile, cook the beans and asparagus in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
  3. Place the wheat in a large bowl. Add the beans, asparagus, cranberries, hazelnuts and chives.
  4. Whisk the lemon juice, olive oil, cumin and honey together in a small bowl. Add the dressing to the bean salad. Gently toss to combine. Season with pepper.

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170g cracked wheat
200g green beans, trimmed, cut into 3cm lengths
1 bunch asparagus, cut into 3cm lengths
50g dried cranberries
45g hazelnuts, roasted, skins removed
2 tbs chopped fresh chives
1 tbs lemon juice
2 tsp olive oil
1 tsp ground cumin
1 tsp honey

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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