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