250 g of whole wheat in coarse crumbs
2 medium tomatoes
1 onion
1 handful of flat parsley
1 handful of coriander
10 small leaves of sorrel
5 tablespoons of olive oil
Lemon-sicilian juice, to taste
Salt and black pepper, to taste
250 g of whole wheat in coarse crumbs
2 medium tomatoes
1 onion
1 handful of flat parsley
1 handful of coriander
10 small leaves of sorrel
5 tablespoons of olive oil
Lemon-sicilian juice, to taste
Salt and black pepper, to taste
Cook the wheat in water until it becomes soft and drain well
Add 2 tablespoons of olive oil and separate the crumbs with a fork
Cover with plastic wrap and reserve
Chop the onion, cut the tomatoes into small cubes and chop the parsley and coriander (as for the leaves)
Mix all these ingredients with the wheat and add the lemon juice and the remaining 3 tablespoons of olive oil
Season with salt and black pepper
Mix well with a fork, cover again with plastic wrap, and reserve in the refrigerator until serving time
Garnish with sorrel leaves when serving
