Name: Greek Wheat Berry Salad with Sesame
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 300 g organic Kathiya wheat, whole grain; 4 tablespoons roasted sesame seeds; 150 g pomegranate seeds; a large handful flat-leaf parsley and dill, chopped; 4 spring onions, sliced; 4 tablespoons lemon juice; 5 tablespoons cold-pressed sesame oil; to taste salt and black pepper

Before you cook

Whole grains need far longer than any packet suggests, and they are ready only when several have visibly split open.

Rinse them under cold water the moment they are done, or residual heat keeps softening them into mush.

Method

Soak the wheat grains in plenty of cold water overnight, then drain.
Boil them in fresh unsalted water for about an hour until tender.
Check for grains that have split open, which is the real doneness signal.
Drain and rinse immediately under cold water to stop the cooking.
Spread on a tray to dry a little so the dressing is not diluted.
Whisk the lemon juice and oil with plenty of salt and pepper.
Toss the cooled grains thoroughly in the dressing until every one glistens.
Fold in the herbs, spring onions and most of the pomegranate seeds.
Rest for thirty minutes so the grains take up the lemon and salt.
Scatter sesame and the remaining pomegranate over just before serving.

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