JAZZ™ Apple & pearled wheat salad with tahini dressing - JAZZ Apple ZA

Ingredients

• 250 ml (200 g) uncooked pearled wheat
• 1 bay leaf
• 750 ml (3 cups) water
• a pinch of salt
• juice and finely grated rind of 1 lemon
• 60 ml (¼ cup) olive or avocado oil
• 1 x 410 g tin cannellini beans, drained
• 125 ml (½ cup) golden sultanas
• 125 ml (½ cup) dried cranberries
• 45 ml (3 tbsp) each roughly torn fresh coriander and mint leaves
• 2-3 JAZZ™ Apples, with the skin, cut into thin wedges
• 125 ml (½ cup) sunflower seeds, toasted (see tip)
• 30 raw, unsalted almonds, coarsely chopped
• extra fresh coriander and mint leaves for garnish
• Tahini dressing
• 80 ml (⅓ cup) tahini
• 30-45 ml (2-3 tbsp) olive or avocado oil
• 15 ml (1 tbsp) water
• 5 ml (1 tsp) ground cumin
• black pepper to taste
• 15 ml (1 tbsp) chopped fresh coriander
• 15 ml (1 tbsp) chopped fresh mint