Cracked Wheat and Mint Salad
|Cracked wheat||9 Ounce (250 Grams Or 1 2/3 Cups)|
|Courgettes||4 Small, thinly sliced lengthways|
|Spring onions||4 , sliced on the diagonal|
|Dried apricots||8 , chopped (Ready To Eat Variety)|
|Raisins||1 1⁄2 Ounce (40 Grams Or 1/4 Cup)|
|Tomato juice||30 Milliliter (2 Tablespoon)|
|Chopped fresh mint||45 Milliliter (3 Tablespoon)|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||To Taste|
|Mint sprig||3 (For Garnish)|
1. Put the cracked wheat into a large bowl. Add enough boiling water to come 2.5 cm / 1 in above the level of the wheat. Leave to soak for 30 minutes, then drain well and squeeze out any excess water in a clean dish towel.
2. Meanwhile, plunge the tomatoes into boiling water for 1 minute and then into cold water. Slip off the skins. Halve, remove the seeds and cores and roughly chop the flesh.
3. Stir the chopped tomatoes, courgettes, spring onions, apricots and raisins into the cracked wheat.
4. Put the lemon and tomato juice, mint, garlic clove and seasoning into a small bowl and whisk together with a fork. Pour over the salad and mix well. Chill for at least 1 hour. Serve garnished with a sprig of mint.