Photo: Ryan Szulc
Wheat berries take a while to cook, but there is something really satisfying about this salad.
2 cups wheat berries
4 cups water
1/3 cup olive oil
2 tbsp balsamic vinegar
2 tsp grated orange zest
2 tbsp fresh orange juice
1 tbsp honey
2 tsp curry paste
1 1/2 tsp salt
1/2 tsp black pepper
1 cup walnut pieces, toasted
1 1/2 cups chopped celery
1 cup chopped apricots
1/2 cup chopped red onion
1/2 cup chopped Italian parsley
1/4 cup chopped mint
Place wheat berries in a wide pot over mediumhigh heat and stir for 5 min or until wheat smells nutty and is lightly toasted.
Add water, cover pot, bring to a boil and simmer over low heat for 1 hr or until wheat berries are tender but still slightly chewy. Drain off any excess water and set aside to cool.
Whisk together oil, vinegar, orange zest and juice, honey, curry paste, salt and pepper. Set aside.
Combine wheat berries, walnuts, celery, orange segments, apricots, red onion, parsley and mint in a bowl. Drizzle dressing overtop and toss to combine. Serve right away or refrigerate until ready to eat.
Calories 394, Protein 8g, Carbohydrates 52g, Fat 20g, Fibre 9g.
Make this salad ahead of time and refrigerate. Bring to room temperature before serving.
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