Wheatberry salad with roasted squash recipe

This warm salad works well on its own as a vegetarian main course, or alongside meat. You can add all sorts of odds and ends; try adding roasted chopped nuts or some seeds.

'Wheatberries' is another name for wheat grain – you could alternatively use spelt, farro or barley.

Ingredients

Details

  • Cuisine: English
  • Recipe Type: Salad
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200C.
  2. Bring a pan of water to the boil. Add the wheatberries and cook for 45 mins or so, until tender but still chewy.
  3. Toss the diced squash in enough oil to coat, with half the thyme leaves. Season with salt and pepper. Roast for 35-40 mins, until tender.
  4. Heat the butter and 2 tbsp oil in a large pan. Fry the leeks for 5 mins. Add the garlic and fry for 2 mins.
  5. Add the mushrooms, the rest of the thyme and the sage. Season. Fry until the liquid from the mushrooms evaporates.
  6. Add 100ml veg stock. Stir for 2 mins.
  7. Drain the wheatberries and toss into the mix with the squash, grated carrot and parsley. Check the seasoning and serve.

Recipe devised by Kirsty Hale for Riverford.

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