Pearled wheat salad

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Oor die Kole is Martelize’s second Afrikaans cookbook. It’s a collection of recipes for all kinds of meat, fish, seafood, vegetables, breads and desserts that are cooked, baked, smoked, braaied and simmered over the coals. The recipes, both traditional and exotic, will inspire anyone who loves to light a fire. Oor die Kole is published by Human & Rousseau and sold at bookshops for R420.

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This is one of my favourite dishes from childhood. It tastes even better the second day, so make it a day ahead.

Serves 8

Preparation time 30 minutes plus cooking time for the pearled wheat

YOU NEED

FOR THE SALAD

• 3 cups (750 ml) pearled whole wheat, cooled

• 10 soft dried apricots, preferably Turkish style (see ‘Tip’), or dried peaches

• 1 large red onion, chopped finely

• 1 large handful of parsley, chopped finely

• 1 celery stalk, chopped finely

• 1 red sweet pepper, diced

• 100 g pecan nuts, toasted

FOR THE SALAD DRESSING

• ¼ cup (60 ml) Worcester sauce

• 2 tablespoons (30 ml) sunflower oil

• 1 teaspoon (5 ml) curry powder or garam masala

• 1 tablespoon (15 ml) Dijon mustard

• 2 tablespoons (30 ml) honey

• 3 curry leaves, fried in a little oil until crispy (this is my secret ingredient)

THIS IS HOW

Make the salad Combine all the salad ingredients in a bowl.

Make the salad dressing Mix all the ingredients in a jug, and season with freshly ground black pepper. Pour over the salad and toss to coat. Allowing the salad to “marinate” for a while makes it even tastier.

TIP Turkish-style apricots are sweeter than regular dried apricots. If you’re using the latter, add 1 tablespoon (15 ml) apricot jam to the dressing. >

We’re giving away two copies of .Goto

platteland.net, click on “Win” and fill out the form using the keywords “Spring” and “Kole”. The closing date for entries is 25 November 2022.