Tenderstem® Salad with Cracked Wheat, Pistachio, Mint, Parsley and Apricots

Tenderstem® Salad with Cracked Wheat, Pistachio, Mint, Parsley & Apricots

  • 2 minutes preparation

  • 30 minutes cooking

  • Serves 4

A bit of a Middle Eastern influence here. A really nice array of flavours to liven up any lunchbox!


  • 100g Tenderstem® cut into 2″ strips
  • 100g cracked wheat
  • 50g roughly chopped pistachios
  • 50g chopped apricots
  • 50g chopped apricots
  • 1 small red onion chopped
  • Small bunch of mint shredded
  • Small bunch parsley shredded
  • 1 lemon grated and juiced
  • 4 tbsp extra virgin olive oil
  • Salt and cracked black pepper
Shop this recipe at your preferred retailer


  1. Bring a small pan of salted water to the boil. Add the Tenderstem® and cook for 1 minute. Drain, cool under cold running water and then set aside.
  2. Boil a kettle. Put the cracked wheat in a medium sized bowl. When the kettle has boiled, cover the cracked wheat with boiling water, cover the bowl with cling film and leave for 30 minutes.
  3. After 30 minutes drain off any excess water from the cracked wheat.
  4. Add the rest of the ingredients, season with salt and pepper and serve.

Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.