Wheat Berry and Puy Lentil Salad

RECIPE FINDER
Wednesday, January 29, 2014
WHEAT BERRY AND PUY LENTIL SALAD

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 with Oven Roasted Aubergine and Harissa Yogurt Dressing
Servings: 4
Preparation time: 1 hour
Wheat Berry and Puy Lentil Salad with Oven Roasted Aubergine and Harissa Yogurt Dressing
METHOD OF PREPARATION

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.

INGREDIENTS

  • 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
Wheat Berry and Puy Lentil Salad with Oven Roasted Aubergine and Harissa Yogurt Dressing