A flexible dish which happily accompanies fish, chicken or lamb
serves 4
- 1 cup of organic wheatberries
- juice of half a lemon
- 4 tablespoons of extra vigrin olive oil.
- half a red onion finely chopped
- a handful of fresh mint chopped fairly finely
- 1 bunch of flat leaf parsley finely chopped
- 1 cucumber cut into small cubes. (peel skin if skin is thick and don't use internal seedy party if it is a fat cucumber)
- 3/4 cup pf organic cherry tomatoes
- salt to taste
Soak wheatberries overnight covering them well with filtered water. (Add more water next day when you are about to cook the wheatberries if the water has been absorbed.) Bring wheatberres to the boil and allow to simmer for 30-40 mins. Test after 30 to see if cooked. They should retain a slightly grainy texture and 'pop' in the mouth as you bite them. If there is any excess water, drain in a colander. put back in pot and stir in olive oil a pinch of salt. When you are ready to serve, stir in the rest of the ingredients. this dish is good slightly warm, at room temperature or chilled and will keep as a salad for a couple of days.
NB. If you have toddlers in the house, save some of the plain wheatberries for them, just stirring in a little olive oil.
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