Wheat Berry Salad

A tangy, spicy Anatolian salad of boiled wheat berries tossed with red pepper paste, pomegranate molasses and plenty of fresh vegetables and herbs. Vegan.

Ingredients

• 200 g wheat berries (uncooked)
• 400 g water (the amount absorbed by the wheat)
• 200 g tomato
• 150 g cucumber
• 100 g red bell pepper
• 50 g green onions
• 40 g parsley
• 20 g (1 tbsp) red pepper paste
• 30 g (1½ tbsp) pomegranate molasses
• 40 g (3 tbsp) olive oil
• 20 g (1½ tbsp) lemon juice
• 3 g (1½ tsp) red pepper flakes
• 6 g (1 tsp) salt

Instructions

1. 1

   Soak the wheat berries overnight and drain (soaking time not included in the total). Bring to a boil in a pot of plenty of water and simmer over low heat for 40-45 minutes until tender, then drain well.

2. 2

   While the wheat is still hot, toss it with the red pepper paste and half the olive oil so the grains absorb the paste; let cool until lukewarm.

3. 3

   Dice the tomato, cucumber and red bell pepper; finely chop the green onions and parsley.

4. 4

   Whisk the pomegranate molasses, lemon juice, remaining olive oil, red pepper flakes and salt in a bowl.

5. 5

   Combine the wheat, vegetables and dressing; let stand 15 minutes for the flavors to meld, then serve.

Nutrition

Per serving