Stampkoring & date salad

Stampkoring & date salad



Serves 4 . Preparation time 10 minutes. Cooking time 40 minutes.

1 cup stampkoring (pearled whole wheat)
2 bay leaves
1/2 teaspoon salt
1/2 cup olives, pitted
1 tablespoon marjoram, chopped
1/4 cup olive oil
1.5 cups cherry tomatoes, halved
1 cup dates, pitted and halved

For the salad dressing
2 teaspoons fynbos honey
2 tablespoons fresh lemon juice
salt to taste
1/2 cup olive oil
3 tablespoons parsley, chopped

• Put the stampkoring, bay leaves and salt in a pot with enough water to cover the wheat. Cook for about 40 minutes or until soft. Strain and remove the bay leaves.

• Use a balloon whisk to combine the honey, lemon juice and salt. Add the olive oil in a thin stream while you whisk. Add the parsley.

• Transfer the lukewarm stampkoring to a bowl and add the olives, marjoram and olive oil.

• In a separate bowl, pour the salad dressing over the tomatoes and dates and set aside for half an hour. Spoon the tomato mixture over the stampkoring just before serving.

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