Salad#4 Cracked Wheat with Dates and Tahini Yogurt

I have an announcement to make- I will be soon shifting my blogging platform, mostly due to technical reasons. I will try to be as slow as possible with the transition and keep you all updated and well informed about the shift so that you don’t have to miss out on any recipes. I am also renaming my blog and will update on that information in the future.

Now about this recipe- its a super easy salad that is healthy and is packed with a lot of flavors. 
 
Originally I was trying to develop this recipe with couscous, but then I felt it would be a lot healthier if I used cracked wheat instead. The wheat I used is thicker than burgul and has more texture. 
I added a little contrast in the flavors by adding some chopped dates to it. Dates add a little sweetness to the salad and pairs great with the sour-ish yogurt sauce that I topped it with.
I used tahini to flavor the plain yogurt and added some lemon…it really turned out tasting very smooth and rich. It was so flavorful that I was thinking next time I will make some extra and eat it with fresh veggies as a dip.
You can skip out on the yogurt topping if you are a vegan. Just the flavors from zucchini, dates, parsley and cracked wheat are delicious enough by themselves.
serving 2

cooking time 30 min
 
Things you will need:
 For Tahini Yogurt
1/2 cup greek yogurt or plain yougurt
1/2 cup tahini, (sesame paste)
juice of 1/2 a lemon
zest of 1 lemon
1 tsp ground cumin
1 tsp ground coriander
1 tbs extra virgin olive oil
 
You can skip this step if using greek yogurt. If using plain yogurt, scoop out a few tablespoon of yogurt in a strainer or a cheesecloth and put in a bowl for about 30 min- you want to take all the water out of it so that it becomes thick. In the meantime dry roast ground cumin and coriander in pan for a few minutes…till it starts getting fragrant. In a mixing bowl, add yogurt (sans water) andtahini and mix well. Now add, cumin, coriander, lemon juice and zest, olive oil and salt to taste and mix well to form a thick paste like mixture. Set aside.
 
For Salad
1 cup cracked wheat, cooked
1/2 cup red lentils, cooked
1/4 cup dates, chopped
1/2 cup fresh parsley, chopped
1 medium zucchini, diced and grilled in some olive oil
1 small red onion, finely chopped
1 tsp sweet paprika
1 tbs toasted sesame seeds (optional)
 
In a big salad bowl mix everything and season with little salt (just be careful as the yogurt topping also has salt in it).  Serve in individual salad bowls – put a dollop of the tahini yogurt and sprinkle some toasted sesame seeds. Tastes best at room temperature.