Vegetarian mains
Wheatberry salad with roasted squash
This warm salad is ready in under an hour and makes a texture-rich vegetarian main course. If you don't have wheatberries, spelt, farro or pearl barley are all good substitues. Use this as a base for adding odds and ends - toasted chopped nuts, pine nuts or seeds all work a treat, as do roasted beetroot and feta.
Ingredients
- 400g wheatberries (wheat grain - 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 veg stock
- 2 small or 1 large carrot, peeled and grated
- large handful fresh parsley, chopped
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6.
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Step 2
Bring a pan of water to the boil. Add the wheatberries and cook for 45 minutes or so, until tender but still chewy.
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Step 3
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.
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Step 4
Heat the butter and 2 tablespoons oil in a large pan. Fry the leeks for 5 minutes. Add the garlic and fry for 2 minutes.
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Step 5
Add the mushrooms, the rest of the thyme and the sage. Season. Fry until the liquid from the mushrooms evaporates.
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Step 6
Add 100ml veg stock. Stir for 2 minutes.
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Step 7
Drain the wheatberries and toss into the mix with the squash, grated carrot and parsley. Check the seasoning and serve.