It is the holy month of Ramadan, the month when Muslims all over the globe fast from dawn to dusk. At the time of breaking the fast or aftar the platter generally contains some deep-fried (read high-calorie) item or another. This year I decided to keep these deep-fried items to a minimum and have been experimenting with other things on the dastarkhan. Today I made a cracked wheat salad and I really relished it. Though I can’t say that for everyone else at home :-).
Arundati from Escapades
I am sending this recipe to the Soups & Salads Event hosted by Jayashree Mudaliar from Cooking Episodes and Arundati from Escapades. This is the first blogging event I am participating in :-)
Here is how I made it...
1 cup cracked wheat,
Salt to taste,
1 cup chopped cherry tomatoes (you can use normal tomatoes as well),
1 ½ cup chopped cucumber,
1 ½ cup cooked chickpeas,
Handful of chopped mint leaves,
Handful of chopped basil leaves,
1 tbsp extra virgin olive oil,
1 tbsp lemon juice,
1 cup of pomegranate
Boil 2 cups of water and add the cracked wheat and salt. Stir and cook covered on medium heat till all the water is absorbed.
Cool and turn into a mixing bowl. Add all other ingredients and toss together. Check seasoning (you can use pretty much any herbs you prefer).
Serve in individual bowls at room temperature or chilled.