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
- 400 g wheatberries
- 1 large butternut squash, peeled and diced
- 2 tbsp chopped fresh thyme leaves
- 1 small knob of butter
- 4 leeks, finely sliced
- 2 cloves garlic, finely chopped
- 200 g mushrooms, sliced
- 4 shredded sage leaves
- 100 ml vegetable stock
- 1 large carrot, peeled and grated
- 1 handful chopped parsley
Details
- Cuisine: English
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200C.
- Bring a pan of water to the boil. Add the wheatberries and cook for 45 mins 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 mins, until tender.
- 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.
- Add the mushrooms, the rest of the thyme and the sage. Season. Fry until the liquid from the mushrooms evaporates.
- Add 100ml veg stock. Stir for 2 mins.
- 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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