| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Food networ, Food4 |
4 |
servings |
INGREDIENTS
| 200 |
g |
Cracked wheat |
| 1/2 |
|
Cucumber; finely diced |
| 2 |
lg |
Tomatoes; seeded and chopped |
| 100 |
ml |
Olive oil |
| 1 |
|
Onion; finely sliced |
| 1 |
|
Aubergine sliced then the slices halved |
| 2 |
ts |
Ground cinnamon |
|
|
Salt and freshly ground black pepper |
| 2 |
tb |
Raisins |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Chives; chopped |
| 2 |
tb |
Fresh parsley; chopped |
INSTRUCTIONS
Place the cracked what in a bowl and just cover with cold water.
Leave to stand for 20-30 minutes until the wheat has absorbed all the
water. Turn into a fine nylon sieve and press out any surplus water
with the back of a large spoon. Place in a large bowl and add the
cucumber and tomato.
Heat the oil in a pan and add the sliced aubergine and cinnamon. Cook
until browned on all sides then remove from the pan with a slotted
spoon. Season the cracked what well, then add the raisins.
Add the vinegar to any oil remaining in the pan, season lightly then
pour over the wheat. Add the chives and parsley and mix well.
Arrange the onion and aubergine on top of the salad before serving.
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