How do you beat hunger pangs while/after watching Masterchef Australia ? I am hooked to the episodes of culinary adventures Down-under and like the previous seasons this one is turning out to be a cracker. Not sure about you, but I also have this hungry urge to
Why not toss a salad that is supremely blissful,filling and very healthy to dig in ? Hubby dearest had picked up a few items on his recent trip to Hyderabad and one of them was the Honey and Mustard Dressing. When the nutty & chewy wheat berry along with the sweet and crisp corn kernels blended with the rich goodness of the dressing, the salad tasted a different high. The salad is also dotted with black olives, onion and diced pepper.
Wheat Berries are the whole wheat kernels and is the seed from which the wheat plant grows. These whole grains contain high fibre and have a very earthy and nutty flavor when cooked. To reduce the cooking time it is advisable to soak it for a few hours. You can use any ingredients in the pantry - carrots, shallots,feta or goat cheese, snow peas or dates, nuts like walnuts and dried fruits like raisins and apricots to give it a different twist; literally anything as the cooked berries can absorb the flavor of the other ingredients well
What's in it :-
- Wheat Berry - 200 grams (soaked & cooked)
- Cottage Cheese - 100 grams (cut in to mini cubes)
- Sweet Corn - a big fistful (boiled)
- Onion - 1 small - thinly diced
- Bell Pepper - 1 small - thinly diced
- Black Olives - 10 to 12 - halved
- Honey & Mustard Dressing - 1 to 2 tbsp (I used store bought)
- Apple Cider Vinegar - 1 to 2 tsp
- Black pepper Powder - 2 tsp - to taste
- Salt - to taste
- Mint Leaves - a fistful - washed and roughly chopped
Here's How :-
The recipe is no rocket science. Wash the wheat berries well in running water and soak it with adequate water for 6-8 hours or overnight. Cook it in a pressure cooker up to 5 or 6 whistles. The berries would be done well and chewy to the bite. Alternately you can bring it to a boil in a sauce pan with enough water and cook on a medium flame for a good 40-45 minutes.
Drain the water from the cooked grains in a colander. Tip it in a mixing bowl. Add cottage cheese, sweet corn,diced onion and pepper. Tip in the black olives and toss.
Add the honey and mustard dressing along with apple cider vinegar. Season it with salt and pepper. Finally add the mint leaves. Fluff it up.
Let the salad stand at room temperature undisturbed for a good 45 minutes to 1 hour so that the flavours are infused thoroughly.
Every bite is guilt-free indulgence guaranteed. The refreshing flavours of mint combined with the acidic touch of apple cider vinegar adds the much needed pep. Also the honey & the mustard dressing gives the zing.Lazy Sundays or a leisurely brunch the salad is ideal.And yes Masterchef viewing is more satisfying now.