This sweet and spicy wheat and peach salad brings classic Cape Malay flavours to the table with juicy peaches, tender wheat, colourful vegetables and a fragrant curry-chutney dressing.
It is a delicious make-ahead salad for a braai, family gathering or summer meal. The flavour improves as it chills, making it especially convenient when you want to prepare a side dish a day or two in advance.
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If wheat is unavailable, use brown basmati rice or quinoa instead. Serve the salad well chilled as a sweet, gently spicy side dish that pairs beautifully with grilled meat, chicken or other braai favourites.
Ingredients
For the Salad
- 250 ml uncooked wheat; if unavailable, use brown basmati rice or quinoa
- 1 green pepper, sliced into small pieces; red or yellow pepper may be used
- 1 × 410 g tin peaches in fruit juice, sliced into smaller pieces; reserve the juice for the sauce
- 100 g sultanas or cranberries, or 50 g of each
- 1 large red onion, chopped
- 1 handful fresh coriander, chopped
- Salt, for cooking the wheat
For the Sauce
- 3 cloves garlic
- 2 chillies, deseeded and chopped (optional)
- 50 ml olive oil
- 3 ml turmeric powder
- 6 ml curry powder
- 25 ml Mrs Ball’s Chutney
- 25 ml sugar
- 25 ml vinegar
- Ground black pepper
- 2 tablespoons honey
- 1 teaspoon ginger powder
Short Instructions
- Soak the wheat for at least 6 hours. Rinse, cover with water and microwave on high for 10 minutes or longer until completely swollen. Drain and rinse under cold water.
- Place the wheat, pepper, sultanas or cranberries, red onion, coriander and peaches in a large salad bowl.
- Combine all the sauce ingredients, adding the reserved peach juice and adjusting the flavour to taste.
- Mix the sauce through the salad, cover and refrigerate. The flavour becomes even better after a day or two.
Serve chilled as a deliciously sweet and spicy salad at your next braai.
Sweet and Spicy Wheat and Peach Salad Recipe
A colourful Cape Malay-inspired wheat and peach salad with curry, chutney, dried fruit and a sweet-spicy dressing—perfect for a braai or summer table.
Equipment
- Salad Bowl
Ingredients
- 250ml uncooked wheat if not available, use brown basmati rice or quinoa
- 1 green pepper red or yellow can be used, sliced in small pieces
- 410g tin peaches in fruit juice sliced in smaller pieces (keep the juice to add it to the sauce
- 100g sultanas or cranberries or 50g's of each
- 1 large red onion chopped
- a handful of chopped fresh coriander
- salt for the cooking process of wheat
For the sauce
- 3 cloves garlic
- 2 chillies deseeded and chopped (optional)
- 50ml olive oil
- 3ml turmeric powder
- 6ml curry powder
- 25ml Mrs Balls Chutney
- 25ml sugar
- 25ml vinegar
- ground black pepper
- 2 tbsps honey
- 1 tsp ginger powder
Instructions
- Soak the wheat for at least 6 hours.
- Rinse the soaked wheat thoroughly and place it in a microwave-safe bowl with enough water to cover it.
- Microwave on high power for 10 minutes or longer, until the wheat is completely swollen and tender.
- Transfer the cooked wheat to a colander and rinse it under cold water, then allow it to drain well.
- Place the drained wheat in a large salad bowl with the chopped green pepper, sultanas or cranberries, chopped red onion, fresh coriander and sliced peaches.
- For the sauce, combine the garlic, optional chillies, olive oil, turmeric powder, curry powder, Mrs Ball’s Chutney, sugar, vinegar, ground black pepper, honey and ginger powder.
- Stir the reserved peach juice into the sauce.
- Taste the sauce and adjust the ingredients if needed.
- Pour the sauce over the wheat and salad ingredients, then mix until everything is evenly coated.
- Cover the salad and place it in the refrigerator. Allow it to chill before serving; the flavour becomes even better after a day or two.
- Serve chilled as a sweet and spicy salad for a braai or family meal.
Notes
Serve the salad chilled. It is ideal for a braai and develops even more flavour after resting in the refrigerator for a day or two.