Wheatberry Salad with Roasted Squash

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

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  • 400g wheatberries or use spelt, farro or barley
  • 1 large or 2 small butternut squash, peeled and diced
  • olive oil
  • 2 tbsp fresh thyme leaves, chopped
  • small knob of butter
  • 4 leeks, finely sliced
  • 2 garlic cloves, finely chopped
  • 200g mushrooms, sliced
  • 4 sage leaves, shredded
  • 100ml vegetable stock
  • 2 small or 1 large carrot, peeled and grated
  • large handful parsley, chopped
  • 1

    Preheat the oven to 200C/400F/Gas 6. Bring a pan of water to the boil. Add the wheatberries and cook for 45 minutes or so, until tender but still chewy. Toss the diced squash in enough oil to coat, with half the thyme leaves. Season with salt and pepper. Roast for 35-40 minutes, until tender.

  • 2

    Heat the butter and 2 tbsp oil in a large pan. Fry the leeks for five minutes. Add the garlic and fry for two minutes. Add the mushrooms, the rest of the thyme and the sage. Season. Fry until the liquid from the mushrooms evaporates. Add the vegetable stock. Stir for two minutes. Drain the wheatberries and toss into the mix with the squash, grated carrot and parsley. Check the seasoning and serve.

  • PER SERVING: 8.4g FAT (Excluding extras)

Wheatberry Salad with Roasted Squash was taken from COOK VEGETARIAN

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