Warm Wheat & Beet Salad

25 Feb

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There is something that I love about wheat. Perhaps it’s versatility. I mean, think about how many ways we can use this ingredient. What about the endless wheat flour recipes like bread, cakes, biscuits and cookies? Then there’s couscous, breakfast cereals and of course, beer!

A nice way to really taste this grain is to eat it in it’s original form, or as close as possible to it. I’ve been lucky enough to have had that chance thanks to my middle eastern heritage. There are many Lebanese dishes which contain crushed wheat both coarse or fine. It’s what turns lettuce, tomato, parsley and mint into Tabouleh, and, mince into Kibbe. Neither of those two dishes would be as distinct without out the star ingredient, wheat.

This is a recipe which I made up using my love for wheat and beets. The nuttiness of the wheat shines through and ties all the other vegetables together. Similar to my Pearl Barley Beet Risotto, it’s very easy to make but you will need to soak the wheat overnight in water. Use whatever spices that you like. Serve it warm or cold. With or without meat. It’s up to you. If you make it, let me know what you think.

Ingredients

  • 1 tsp caraway seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3 cardamom pods
  • 1/2 tsp black peppercorns
  • 1 small chilli, chopped
  • 2 handfuls of baby peppers (1 or 2 bell peppers)
  • 1 clove of garlic, crushed
  • 3 tablespoons of olive oil
  • 1 cup of whole wheat soaked in water overnight, then strained
  • 1 handful of green beans, blanched
  • 3 medium-sized beets boiled for about 45 minutes, skin peeled
  • Black pepper
  • Salt
  • A handful of parsley or mint, or both, chopped roughly
  • 1 tsp lemon zest
Meat Option
  • 2 lamb loins per person
  • double the spices above

Directions
Dry fry all seeds in a non-stick pan, then grind in either a mortar and pestle or spice grinder. Set aside.

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Roast peppers in a hot oven until skin starts to blister. Make sure you turn over once the tops are slight charred, then cook the second side. Take out, place in a strong plastic bag and seal. Allow to cool then remove skin, seeds then set aside.

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In a non-stick pan or wok, fry the garlic in olive oil, then add chilli and spice mixture. Stir through for a minute or two.

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Add the wheat, green beans and then shred the beetroot over the top. Stir through and cook for a few minutes until beetroot is incorporated well.

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Switch off the heat, then add peppers, parsley/mint mix and stir through.

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Serve warm or allow to cool if you want to serve it cold. Garnish with more parsley, mint, lemon zest and a drizzle of olive oil.

Meat Option

For the meat option, trim fat and bone off the loin. Rub with olive oil then the same spice mix above. Pan fry to your liking then pile on top of the wheat

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Extra Pics

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