Mediterranean Wheat Berry Salad
1 cups wheat berries
3 cups water or broth or a combination
15 cherry tomatoes
2/3 cups cubed or crumbled feta
3 small-medium broccoli heads
3 kale leaves
1 tbsp dijon mustard
1 tsp honey
3 tbsp balsamic vinegar
1/2 cup walnut oil
+ 2 tbsp grapeseed oil
salt + pepper
Hemp seeds for sprinkling
The wheat berries and kale for this salad can be prepared up to a day ahead of time if desired.
Toast the wheat berries in the oven at 375 for 10min.
Meanwhile, break up the broccoli into little florets and chop the stems up; drizzle with 2T grape seed oil, sprinkle with salt and pepper. When the wheat berries are toasted, increase oven temperature to 425 and roast the broccoli for about 25 minutes until a little crunchy on top.
While broccoli is cooking, combine the wheat berries with 3 cups water or broth. Bring to a boil, add salt, reduce to a simmer and cover. The berries may take anywhere between 30 minutes to over an hour to cook depending on quality of berries, your altitude etc. – start checking regularly after 30 minutes. You want the berries to still be chewy but not tough and most of the cooking liquid should be absorbed by the berries. When they are ready, remove from heat and season quite generously with salt and pepper. Keep in fridge if not using right away.
While the wheat berries are cooking, cut up the kale into fairly small pieces and massage some oil, salt and pepper into the leaves – let them sit on counter or in fridge to marinate..
To make the dressing, mix the honey, mustard and vinegar together, then slowly drizzle in the oil while whisking.
Assemble all the ingredients together, sprinkle with hemp seeds and enjoy this hearty salad.
Recipe provided by Megan MacMillan