1 1/4 cup wheat for quiche (165 g)
3 cups cold water
3 cups chopped parsley (200 g)
3/4 cup chopped green onion (75 g)
1/3 cup chopped Swiss chard (30 g)
1/3 cup olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons salt
black pepper to taste
3 firm and ripe tomatoes
lettuce leaves
3 cups freshly squeezed lemon juice (80 g) mixed with 1/2 teaspoon salt
1 1/4 cup wheat for quiche (165 g)
3 cups cold water
3 cups chopped parsley (200 g)
3/4 cup chopped green onion (75 g)
1/3 cup chopped Swiss chard (30 g)
1/3 cup olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons salt
black pepper to taste
3 firm and ripe tomatoes
lettuce leaves
3 cups freshly squeezed lemon juice (80 g) mixed with 1/2 teaspoon salt
Place the wheat in a bowl and cover with cold water
Let it soak for 30 minutes
Drain well through a fine-mesh sieve, pressing down gently to remove excess moisture
Spread on a clean cloth and let dry slightly more
While this is happening, chop the parsley and green onion
Add the wheat to a bowl and combine with the green onion
Gently press down with your hands to allow the wheat to absorb the flavor of the green onion
Add the parsley and Swiss chard
Whisk together the olive oil and lemon juice
Season with salt, black pepper, and a squeeze of lemon juice
Mix well
Remove seeds from tomatoes and cut into small cubes
Add to the salad
Cover and refrigerate for at least 1 hour before serving
Serve on lettuce leaves, accompanied by freshly squeezed lemon juice and salt on the side
Serves 15-20 people.
