- Mozzarella & Olive Salad With Wheatberries & Sundried Tomatoes.jpg (46.29 KiB) Viewed 641 times
Preparation Time: 10 minutes
Cooking time: 45 minutes
Serves: 6
If served as six portions, provides 183 cals, 11g fat (of which 2g saturates), 2g sugar and 0.9g salt per portion.
Ingredients
- 100g (4oz) wheatberries
- 140g (5½oz) sundried tomatoes, (drained weight) reserve the oil
- 15g (½oz) fresh basil
- 15g (½oz) fresh parsley
- 2 tbsp capers
- 1 tbsp balsamic vinegar
- 1 garlic clove, crushed
- Salt & black pepper
- 100g (4oz) salad leaves
- 500g (1lb 2oz) mozzarella, sliced
- 180g (7oz) olives
Method
1. Rinse the wheatberries in cold water and add them to a pan, cover with water, bring to the boil and simmer for about 45 minutes until tender. Drain then rinse in cold water, drain again and set to one side.
2. Put the sundried tomatoes, basil, parsley, capers, vinegar and garlic into a food processor. Add in the oil from the sundried tomatoes and process until smooth. Season and set aside.
3. Arrange the salad leaves on a large serving platter, scatter over the cold wheatberries, top with the mozzarella and the olives. When you're ready to serve, spoon the dressing all over.
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