Wheat Berry Salad
The sun blazed down yesterday heralding the arrival of Spring. My taste buds immediately started craving light salads and crisp flavours, I’m ready to throw off my mantle of winter comfort food and move back into the light!
Wheat berries (or wheat grain) are the whole grain form of wheat, unprocessed and unsullied and make a delicious alternative to rice – they are what is ground up to make wholewheat flour! Mine are by Essential Trading Co-operative bought at my local wholefood shop at 95p for 500g and they take about an hour to cook. You can also buy them from Merchant Gourmet in most supermarkets at £2 for 500g which only take 25 minutes to cook if you’re in a hurry!
This wheat berry salad has a zingy dressing of honey, soy sauce, ginger, garlic and chilli which really wakes up those tired wintery taste buds and hints at warm, sunny days stretching ahead! To make this vegan swap the honey for balsamic vinegar or agave nectar.
To Make Wheat Berry Salad You Will Need (serves 4-6)
150g wheat berries
5 spring onions, sliced
1 small red pepper, diced
2tbsps honey, balsamic vinegar or agave nectar
2tbsps light soy sauce/tamari
4 tbsps olive oil (not virgin/extra virgin)/sunflower oil
1tsp Very Lazy Chilli (or one seeded and chopped salad chilli)
2-4 garlic cloves, crushed (to taste)
1 inch piece of ginger root, peeled and finely chopped
Simmer 150g wheat berries in 1 litre of water for an hour (if you want to increase or decrease quantities you need one part grain to four parts water), drain
Mix together the honey, oil, soy, chilli, garlic and ginger in a small jug
Stir the peppers and onions through the wheat berries
Add the dressing and mix thoroughly