Hulled wheat salad


130 g hulled wheat
2 tbsp olive oil
Balsamic vinegar
sea salt
90 g cashew nuts
1 tbsp minced ginger
5 green tomatoes sliced
1 shallot finely sliced
10 brussels sprouts (sliced)
150 g baby spinach

In a small saucepan, bring 4 cups of water and 1 teaspoon salt to a boil. Add the hulled wheat, cover, and simmer until just tender, about 40 minutes. Remove from heat and fluff barley with a fork. Remove water in excess.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook ginger and shallot until fragrant, about 1 minute. Add the brussels sprouts and spinach and cook, stirring, until bright green and tender (2/3 minutes).
Put the hulled wheat, tomatoes, cashew, brussels sprouts and spinach in a salad bowl, add a few drops of balsamic vinegar, mix well and enjoy! Add more salt if needed….



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