FRUITY WHEATBERRY SALAD WITH PECANS AND SUMMER VEGETABLES

If you’re looking for a great picnic dish or an adult version alternative to sad sandwiches, look no further. This fruity, herby salad is light enough for summer eating but hearty enough to satisfy you. It also tastes great at room temperature and is perfect food on the go.

Wheatberries are the whole, unprocessed wheat kernel. They are an unusual texture: chewy, dense and nutty, and bursting with delicious healthiness. You can buy them from any major supermarket in the dried foods section.

This recipe will serve 4 people, or makes a batch that you can refrigerate for another day. It’s also a great side dish, or as a stuffing in courgettes.

INGREDIENTS (serves 4)

1 cup wheatberries

1 cup pecans, toasted

2 red peppers, diced

½ cup dried cranberries

1 large apple, chopped

2 cups diced cucumber or celery (or combination of both)

6 spring onions, finely sliced

3 tablespoons chopped fresh herbs – parsley or mint are good

DRESSING

This dressing is bright and zesty . You can use it for pretty much any salad.

¼  cup olive oil

¼ cup raspberry vinegar

3 tsp honey

Salt and pepper, to taste

METHOD

1. Rinse the wheatberries and add to a large saucepan with 4 cups of water. Bring to the boil and simmer for 30 minutes. Drain.
2. Meanwhile, dry fry the pecans over a medium heat until slightly darkened for 2-3 minutes.  
3. In a large bowl, combine the wheatberries, pecans, peppers, cucumber or celery, spring onions and herbs. Season with salt and pepper.
4. Pour over the over  raspberry dressing.