Vegetable and kibbled wheat salad
( SERVES 8 )
- Place kibbled wheat in a saucepan with water and bring to the boil. Simmer for three minutes.
- Remove from heat and stand for 30 minutes. Drain well. Squeeze out any excess moisture with hands. Drain corn kernels.
- Wash spring onions and chop finely. Wash tomatoes and chop finely.
- Mix corn, spring onions, tomato, parsley, mint and almonds through kibbled wheat. Stir in lemon juice, avocado oil, salt and pepper.