Roasted Vegetable Wheat Salad (Wheat Recipes)
Wheat salad with hazelnuts and roasted zucchini and bell pepper! This vegetable and wheat salad is a very surprising side dish.
Ingredients
- 12,5 oz cooked wheat (350 g)
- 1 small fresh zucchini
- 1 small red bell pepper
- 2 garlic cloves chopped
- 1 tbsp lemon zest
- a handful fresh herbs chopped
- a handful hazelnuts crushed
- 2 tbsp onion chopped
- olive oil
- pepper
- salt
Instructions
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Rinse the zucchini and bell pepper. Clean both and chop them up. Then transfer them onto an oven tray. Sprinkle with olive oil and the chopped garlic. Season with a sprinkle of pepper and salt.
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Roast the vegetables in a preheated oven at 356°F (180°C) for 30 minutes until tender. Let them both cool at room temperature.
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Pour the cooked wheat in a large mixing bowl.
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Add the cooled vegetables and stir well. Add the lemon zest, chopped onions, crushed hazelnuts and fresh herbs. Season with pepper and salt.
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Add the lemon zest, chopped onions, crushed hazelnuts and fresh herbs. Then season with pepper and salt.
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Stir well. Check the seasoning and add extra pepper, salt and olive oil to taste if necessary. Transfer the wheat salad onto a serving plate and serve.