Wheat Salad with Vegetables and Yogurt

Wash the wheat for Ashure thoroughly in plenty of water and drain. Place it in a deep pot, add enough water to cover it by 3-4 fingers, and boil over medium heat for approximately 30-35 minutes until the wheat softens. Drain the boiled wheat and let it cool down.

Preheat the oven to 200 degrees and let it heat up. Dice the zucchini and eggplant into dice the size of a die, and cut the cherry tomatoes in half. Spread the chopped vegetables on a baking tray lined with parchment paper; drizzle olive oil, salt, and black pepper over them and mix well. Bake the vegetables for approximately 20-25 minutes until they soften and lightly brown.

To enhance the flavor of the sauce, heat a small pan over medium heat without adding oil. Sauté the cumin in the dry pan for approximately 1 minute until fragrant without burning it, then remove from the heat and lightly crush it.

Add the strained yogurt, the juice of 1 freshly squeezed lemon, the sautéed and crushed cumin, and finely chopped fresh mint leaves to a deep mixing bowl. Whisk with a whisk until it reaches a smooth and creamy consistency.

Place the cooled boiled wheat, the hot vegetables from the oven, and the prepared spiced yogurt sauce into a large salad bowl. Mix gently until all ingredients are completely integrated with the sauce and serve warm or cold.