Wheat berries are whole, unprocessed wheat kernels and the basis of all wheat products. They are high in fiber with a characteristically chewy texture and while they take a while to cook, they definitely do not require soaking. Harissa is a North African chili condiment that is versatile to use and here I’ve used it to spice up the yogurt dressing.
Wheat Berry and Puy Lentil Salad
Place a pot on medium heat, add the wheat berries, and cover with 750ml/26fl oz/3 cups of water. Season with sea salt and bring to a boil; then reduce, cover, and simmer for about 1 hour or till the wheat berries are soft. Drain and set aside.
As the wheat berries cook, pre-heat oven to 200C/400F/6G. Grease a baking sheet with 1 tablespoon of the oil. Rub aubergine slices with 3 tablespoon olive oil, sprinkle with salt, and arrange on the baking sheet. Roast the aubergines in the oven until softened and golden - about 20-25 minutes. Remove from the oven, cover, and set aside somewhere warm.
Meanwhile, place a pot on medium heat, add the lentils, and cover with 250ml/9 fl oz/1 cup of water. Bring to a boil then reduce heat, cover, and simmer for about 20-25 minutes or till soft with a gentle bite. Drain well and set aside.
Once the puy lentils and the wheat berries have cooked, combine together and toss with 2 tablespoons of olive oil. Season with salt and pepper and transfer to a serving plate. Sprinkle over the spinach leaves and top with the aubergine slices and any of the roasted lemon thyme sprigs. Add the harissa paste, lemon juice, and yogurt to a small mixing bowl and whisk till well incorporated. Adjust seasoning to taste. Pour the harissa yogurt over the salad or serve as a side.
- 1 aubergine, thinly sliced
- 6 tbsp olive oil
- 3-4 sprigs of lemon thyme
- 200g/7 oz/1 cup wheat berries
- 100g/3 1/2 oz/1/2 cup puy lentils
- 1 handful spinach leaves
- 1 tsp harissa paste
- 1/2 lemon, juiced
- 4 tbsp yogurt