Koringslaai

Dit kink freemd, maar dis lekker.

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Ingredients

1. Salad

• 3 cups cooked wheat (koring)
• 1½ cups fresh pineapple, chopped
• 1½ cups fresh peaches or mango, chopped
• 1 cup celery, finely chopped
• ½ cup green or red pepper, finely chopped
• ¼ cup onion, finely chopped
• ½ cup sunflower seeds
• ½ cup raisins (or blueberries, preferred)

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2. Dressing

• ¾ cup olive oil
• 3 tablespoons lemon juice
• 1 tablespoon curry powder
• 1 teaspoon soy sauce
• 1 teaspoon honey (or more, to taste)
• 3 tablespoons fresh parsley, chopped
• Salt, to taste

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Instructions

Cook the wheat in salted water until soft but still holding its shape. Drain well and allow it to cool completely.

In a large bowl, combine the cooled wheat, pineapple, peaches or mango, celery, pepper, onion, sunflower seeds, and raisins or blueberries.

In a separate bowl, whisk together the olive oil, lemon juice, curry powder, soy sauce, honey, parsley, and salt.

Pour the dressing over the salad and mix thoroughly until everything is well coated.

Cover and refrigerate for at least a few hours before serving to allow the flavours to develop.

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