1cupCarrots, peeled and diced in very small cubes (about 5mm)
1cupCelery, sliced
1cupCucumbers, unpeeled and deseeded, diced in very small cubes (about 5mm)
3cupsBaby Rocket Leaves
1cupPeas, frozen
1cupSweet Corn Kernels, frozen
100grsParmesan cheese, diced in very small cubes (about 5mm)
130grsCretan ‘Kefalotyri’ cheese, diced in very small cubes (about 5mm)
75mlEVOO, Extra Virgin Olive Oil
20mlWhite Vinegar, preferably Sauvignon Blanc
20mlLemon juice
40mlPomegranate Molasses
1teaspoonSea Salt
1teaspoonfreshly ground Black Pepper
1tablespoonDry Oregano
1tablespoonPoppy Seeds
Instructions
Bring a medium pot to boil on high heat, add the wheat and lower the heat to simmer for 30 minutes until tender but not very soft. Drain and keep aside to cool.
In the same pot bring water to boil, add the peas and the corn, turn off the heat and let in the water for 5 minutes. Drain and keep aside to cool.
Prepare the dressing by whisking the oil, lemon, pomegranate molasses, vinegar, poppy seeds, oregano and pepper.
In a large bowl add the wheat and season with the salt. Add the peas and the corn, then add the carrot, celery and cucumber and top with the rocket leaves. Finally add the cheeses and pour the dressing tossing well to combine.