This a a great post-vacation boost. (You know that lethargic, bloated, more-fatigued-than ever feeling? Even though you’re back from your get-a-way and supposed to feel rested!) So, here to nourish overstuffed, under exercised bodies is this nutrient dense, meal-in-a-bowl salad! And best of all, it doesn’t seem like a punishment! It’s absolutely scrumptious. Even more so the following day. So rest up and eat up.
It will be like you never said good-bye.
WHEAT BERRY SALAD
- 21/2 cups wheat berries
- 6 cups water
- 1 cup marinated artichoke hearts, quartered
- 1 cup sun dried tomatoes, julienned
- 1 can chickpeas, drained
- 1/2 cup finely diced onion
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon dried chili flakes
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup toasted pine nuts
- Sea Salt
- Fresh Ground Pepper
DRESSING:
- 1/3 cup balsamic or red wine vinegar (I used a combination)
- 2 garlic cloves, minced
- 1/4 cup caper berries, rough chop
- 1/2 cup olive oil ( I happened to have a blood orange flavoured olive oil, which worked perfectly. But a touch of citrus zest would do the trick.)
- Dash of sea salt
- Hit of freshly ground pepper
Cover wheat berries with water and add a little salt. Bring to a boil and then reduce to a simmer. It will take the wheat berries about 11/2 or 2 hours to soften. Drain any water that may remain. (You could soak the wheat berries overnight to reduce cooking time.)
Cool the wheat berries slightly, place in a salad bowl with remaining ingredients (up to the dressing) and toss together gently until the wheat berries have “de-clumped”.
Add the salad dressing, toss again. Let the salad hang out for a few hours or overnight to let the flavours get to know each other. Take the salad out of the fridge in plenty of time to come to room temperature. Much better than refrigerator cold.
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