Spicy Rocket Salad

This recipe is pure vegetarian, highly nutritious and tastes absolutely delicious. It is a fusion of Turkish, European and Caribbean tastes. It can be a light meal on its own or an excellent accompaniment to fish or omelettes.

Ingredients

1 cup dried wheat

1 spring onion (or shallot) finely chopped

I grilled red pepper

2 handfuls of rocket (about 50g) roughly chopped

10 cherry tomatoes

Small tin of sweetcorn

Olive oil

Juice of 1 lemon

Dash of balsamic vinegar

Dash of West Indian Hot Pepper Sauce (or Tabasco)

Paprika (large pinch)

Freshly grated nutmeg

Handful of chopped herbs (parsley or coriander)

Vegetable stock

Sea Salt

Fresh ground black pepper

Optional

1 chopped ripe avocado

4 Asparagus sticks, steamed and chopped diagonally

Method

1.     Rinse the wheat and boil in vegetable stock or lightly salted water for 10 minutes or until soft. Drain and leave to cool.

2.     Chop the cherry tomatoes into quarters and place in the salad bowl. Sprinkle with a pinch of salt and a dash of olive oil. Leave to stand for at least 10 minutes. (The salt will draw out the juices from the tomatoes and form a sauce with the olive oil.)

3.     Add the wheat, onion, grilled pepper, lemon juice, balsamic vinegar, Hot Pepper Sauce, Paprika and nutmeg to the salad bowl and mix well. Season with ground black pepper and another pinch of salt if needed. (At this point the salad can be left to stand while other items are being prepared. The flavours will infuse and mature)

4.     Add the rocket and herbs, mix well and serve.