Discover Ebly and there’s no going back! Billy’s Ebly salad has been a huge hit in our cafe so we thought it was time we shared…. Ebly can be boiled, baked in casseroles, steamed or fried in 10 minutes. It absorbs cooking sauces to combine with it’s nutty flavour & distinctive “al dente” bite.
- 250g Ebly Wheat
- 2 handfuls of roast almonds
- 40 ml extra virgin olive oil seasoning to taste sprinkle of cinnamon
- 2 small tomatoes diced (small) 1 large cucumber diced (small)
- 2 handfuls of raisins
- 2 tbsp chopped mint
- 4 tbsp chopped coriander
- 2 tbsp preserved lemons diced (small)
- 40 ml lemon juice
- 3-5 tbsp ras el hanout
- 4 tbsp pomegranate seeds
Place Ebly wheat in boiling water salted water & cook until soft. Drain and refresh in cold water.
Place the almonds on an oven tray and sprinkle with salt, olive oil and cinnamon. Then place in a hot oven (200⁰c) for 3-5 mins or until almonds are roasted. Let cool.
Dice the tomatoes. Peel, deseed and dice the cucumber. Chop the mint and coriander. Finely dice the preserved lemons.
Place all the ingredients in a large bowl and mix thoroughly.
Season the Ebly salad to your taste.