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Wheat Grain Summer Salad

Wheat Grain Summer Salad

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Wheat Grain Summer Salad
Light Salads Summer Wholegrain Wheat Wholegrains

by The Cook and Him

A tasty and sustaining summer salad of wholegrain wheat, cherry tomatoes and broccoli.

prep: 20 mins / cook: 1 hour 15 mins / inactive: 0 mins / total: 1 hour 35 mins / quantity: 4 servings

Ingredients

  • 1½ cups (200g) Wholegrain Wheat
  • 5 cups (1 litre) Vegetable Stock
  • 1 medium Leek
  • ½ Lemon
  • 2 sprigs Fresh Rosemary (or use ½ tsp Dried Rosemary)
  • 2 cups (400g) Cherry Tomatoes
  • 3 sprigs Fresh Thyme (or use ½ tsp Dried Thyme)
  • 2 cups (½ a head) Broccoli, broken into small florets
  • ¼ cup (40g) Pine Nuts
  • Couple of drizzles Olive Oil
  • Salt and pepper to season
Dressing
  • 3 tblsp Oil – I’ve tried this salad with macadamia nut and avocado oil but use what you’d prefer!
  • 3 tblsp Light Tahini
  • 2 tblsp Apple Cider or White Wine Vinegar
  • 1 clove Garlic, peeled and crushed
  • 1 tsp Wholegrain or Dijon mustard
  • few grinds Black Pepper
  • 3-4 tblsp Cold Water

Method

  1. Put the wholegrain wheat into a pan with the vegetable stock, bring to the boil then simmer over a low/medium heat for 1 hour to 1 1/4 hours, stirring occasionally. Check after an hour by carefully tasting - there should be a little bit of bite in the wheat berries but not too firm or crunchy! Top up with extra veg stock or water if the pan starts to boil dry
  2. While they're cooking preheat the oven to 180 Fan / 200 C / 400 F / Gas 6
  3. Cut the leeks into 1/2 inch (1 cm) chunks and wash and drain well. Put onto a roasting tray with the juice from 1/2 a lemon, a drizzle of olive oil, the rosemary and a good pinch each of salt and pepper
  4. Halve 1 cup (200g) of the cherry tomatoes and lay into another roasting tray with a drizzle of oil and a pinch each of salt and pepper
  5. Put both the trays in the oven and roast for 20 minutes - after 10 minutes give the leeks a stir. Once cooked set aside to cool
  6. Cook the broccoli florets in boiling salted water until just tender. Drain, refresh under cold water and put into a large bowl
  7. Halve the remainder of the cherry tomatoes and add to the broccoli along with the pine nuts
  8. Whisk together all the ingredients for the dressing
  9. When the wheat berries are cooked rinse under cold water then put into the bowl with the raw tomatoes
  10. Add the cooked tomatoes and leeks and stir everything together until very well mixed
  11. Stir through the dressing, taste for seasoning and serve
  12. If you're making ahead of time, store the salad and dressing separately and mix together when ready to serve


The Cook and Him
The Cook and Him

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