A gorgeously healthy and delicious salad that is a fantastic way to use whole grain wheat, also known as wheat berries. Perfect for a picnic or packed lunch. You can find wheat berries at health food shops. You can use currants or raisins instead of the sultanas. You could also skip the stock cube and just add salt to taste.
125g whole grain wheat (wheat berries)
1/2 vegetable stock cube
water to cover
100g shelled pistachio nuts
2 tablespoons olive oil
1 small lemon, juiced
1-2 teaspoons honey
2cm piece root ginger, finely grated
few pinches of ground coriander
1/2 small red onion, minced
4 tablespoons chopped fresh coriander
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Place the wheat berries in a saucepan over high heat with enough water to cover. Cover and bring to the boil. Once at the boil, add the stock cube and dissolve. Cover and lower the heat, and simmer for 1 hour or until wheat berries are tender.
Meanwhile, toast the pistachio nuts in either a 180 degree C oven, or in a dry frying pan over medium heat. Remove from the heat when the nuts have gone a bit dark, about 5 minutes. Set aside.
In a large bowl, mix together the olive oil, lemon juice, honey, root ginger and ground coriander. Once the wheat berries are done, drain them thoroughly and add to the dressing in the bowl, along with the sultanas. Allow to sit for about 15 minutes to meld the flavours.
Meanwhile, mince your onion and coriander. Roughly chop the cooled pistachio nuts. Once the wheat berries are done resting and have cooled, add the pistachios, onion and coriander to the bowl and mix well.
Serve straightaway or place in the fridge until serving. This is best at room temperature, so if chilled allow to sit at room temperature before serving.