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Sweet pepper and wholewheat salad

Ingredients 15
Servings 6


  • 500
    crushed wheat (stampkoring)
  • 1
    large lemon, juice
  • 65
    seedless raisins
  • 3
    cloves garlic, unpeeled
  • 1
    red or green chilli, finely chopped
  • olive oil for frying
  • 1
    large onion, halved and sliced
  • 5
    each ground cumin and coriander
  • 5
    vegetable or chicken stock powder
  • 2
    each, red, green and yellow sweet peppers, seeded and cut into strips
  • 250
    diced okra or baby marrows
  • 30
    white wine
  • 45
  • salt and milled pepper
  • 1
    bunch fresh coriander, chopped


Cook wheat in boiling salted water until tender. Squeeze orange juice over raisins and leave until plump. Peel and chop 1 garlic clove and, using flat edge of a knife, press down on remaining cloves to crack skin and bruise flesh. Sauté garlic and chilli in heated oil for about 30 seconds. Add onion and sauté until glossy. Stir in spices and stock powder. Stir-fry for 1 to 2 minutes. Add vegetables, toss to coat and add wine, water, raisins and orange juice. Cook for a few minutes, vegetables should still be firm and crisp. Adjust seasoning, remove from stove and fold into cooked wheat. Stir in coriander and serve at room temperature (best this way) or chilled.

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