Wheatberries And Pepper Salad.
This wholesome wheatberry salad combines the nutty chewiness of wheatberries with the sweet flavors of roasted red peppers and caramelized onions. Tossed with juicy cherry tomatoes, this dish is versatile and can be enjoyed warm or cold, making it a perfect addition to any meal.
— Constant Cookbook
Ingredients
- 1 cup wheatberries
- 4 cups water
- Aprox. 10 cherry tomatoes, sliced in half
- 2 halves of a roasted red pepper, sliced to bite sized (I used jarred ones- karyatis roasted red peppers)
- 1 onion, thinly sliced
- 1 tbsp olive oil
Instructions
- Place the wheatberries and water in a non- stick pan and bring to the boil. Reduce heat and simmer for 25-30 mins, stirring occasionally. Put the oil and onion in a frying pan and place over lowest heat, to caramelise, stirring with a wooden spoon when required.
- Meanwhile, place the sliced tomatoes and peppers in the serving dish. When both the wheatberries and onions are cooked/caramelised, add to the serving dish and stir through. Serve immediately or refrigerate for a cold dish- either way's delicious!
Yield
Serves 3
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