WHEAT WITH TOMATOES RAISINS AND BUKOVO

•  180 gr. wheat, soaked in water from the previous night and well drained
•  1 clove of garlic, melted
•  1/2 – 1 tsp. sweet hot bukovo
•  1 tsp. tablespoon lemon juice
•  30 gr. black currants
•  300 gr. cherry tomatoes, in the middle
•  2 – 3 tsp. tablespoon fresh basil or mint, chopped
•  80 gr. unsalted pistachio crumbs, roasted for 10 minutes at 150°C
•  90 ml olive oil
•  1 tsp. tablespoons balsamic vinegar
•  salt, freshly ground pepper

INSTRUCTIONS

For the wheat with cherry tomatoes, raisins and bukovo, in a pot of salted water, boil the wheat over medium heat for about 1 hour and 10 minutes or until tender. We drain it. Heat half of the olive oil in a pan over high heat and sauté the garlic and onion for 10 seconds, until the oil is fragrant but the garlic does not burn. Add the wheat and stir for another 10 seconds. Pour in the lemon juice and raisins, stir and remove from the heat. In a large bowl, mix the remaining olive oil, cherry tomatoes, balsamic vinegar, basil and salt and pepper. Add the wheat, mix, sprinkle with the roasted peanut and serve wheat with cherry tomatoes, raisins and bukovo.