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

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

  • 2 minutes preparation
  • 30 minutes cooking
  • Serves 4
recipe PDF
  • 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
  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.

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