Make this healthy wheat-grain salad recipe in advance, chill it in the fridge and enjoy for easy, quick-to-serve meals with friends.

This is also a  “LOVE YOUR OFFICE RECIPE” – perfect to take with you at work this week.

Serves 2

INGREDIENTS

1 red bell pepper

1 courgette

1 small bunch of fresh basil (about 20 leaves)

1 small bunch fresh flat-leaf parsley

1 garlic clove

3 tablespoons of extra-virgin olive oil

Juice of ½ lime

1 garlic clove, peeled

140 g of wheat grains

A handful of black fleshy olives, stone in

150 g of fresh cherry tomatoes, chopped

Salt

METHOD

Remove the stems and seeds from the pepper. Cut into strips lengthwise.

Remove both ends of the courgette, cut it in half crosswise and then cut it into ½ -inch-thick slices, down its length.

Arrange the slices of vegetables on a hot grill so that they are not overlapping. Grill them until the skin blisters and they soften, usually 5-8 minutes per side depending on grill, turning them halfway through. When ready set them aside in a bowl.

Bring a pan of slightly salted water to a boil, add the wheat grains and cook according to the package instructions.

Place the basil, parsley, garlic clove, lime juice, extra-virgin olive oil and a pinch of salt in a food processor. Process for a few seconds and add the mixture to the grilled vegetables.

When the wheat is ready drain it in a colander and transfer it in to the bowl with the grilled vegetables and mix to combine.

Set it aside and when completely cool add the cherry tomatoes and the olives, seasoning it with another pinch of salt to taste.

TEMPTING TIPS

If you want to have it as a main course add a diced grilled breast chicken or grilled tuna steak to your salad.