Grilled zucchini and tender wheat salad

with chickpeas and a sun-dried tomato and pistachio pesto

This exquisite salad can be eaten any day of the year. Tender wheat is a soft cereal that's very easy to cook and that works very well for both warm and cold dishes.

Nice and quick!

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

milk, tree nut, wheat, gluten

Utensils:

(Hand) blender

Ingredients

Tender wheat

Zucchini

Cooked chickpeas

Fresh basil

Mozzarella

Peeled pistachio nuts

Garlic

Sun-dried tomatoes

La Vera paprika powder

Grana padano cheese

Extra virgin olive oil

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3075
735
34
6
92
17
24
27
6
683

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Bring plenty of water to a boil in a medium-size pot. Add salt to taste. Cook the tender wheat for 10-12 minutes. Drain the water and set aside.

Soak the sun-dried tomatoes in boiling hot water for 5 minutes.

Wash the vegetables. Cut the zucchini into thin slices. Drain and wash the chickpeas. Grate the grana padano cheese. Heat 1 tablespoon of olive oil in a frying pan and grill the zucchini on each side. Add half of the paprika powder and season to taste. Set aside. Heat another tablespoon of oil in the same pan and sauté the chickpeas with the remaining paprika powder for 2 minutes. Set aside.

Place the sun-dried tomatoes, 3/4 of the basil, the pistachio nuts (keep some aside to garnish the dish later), the peeled garlic clove, the grana padano cheese and the olive oil in a mixing jar. Blend it with a hand blender to a smooth paste. Season to taste and set aside.

Cut the mozzarella into small pieces.

Mix the tender wheat with half of the pesto and place it in a bowl. Add the chickpeas, zucchini, mozzarella cheese and finish with the remaining pesto, pistachio nuts and basil leaves.