WARM SALAD OF WHEATBERRIES, ROASTED BUTTERNUT SQUASH & BEETROOT

Wheatberries will be hitting the shelves in March - check them out, definitely a great alternative to pasta and other grains and pulses.  They are pretty filling so a little goes a long way.  Think of a very comforting cross-hybrid of pasta, barley and giant couscous.

I was inspired by the snow on a cold February evening to create this warming, winter salad (a phrase not often heard).

Ingredients:

• 1 Butternut squash, peeled, cored & diced
• 2tbsl Garlic infused Rapeseed Oil
• 1tsp Cumin seeds, gently squashed
• 1tsp Salt
• 2tbsp Black Sesame Seeds
• 2 Whole beetroot, roasted, peeled & diced
• 1/2 Red onion, sliced & marinated in 2 diced CherryBell peppers, juice of 1/2 lime & 1/2 lemon 2tsp salt - kept in fridge
• 300g Wheatberries, gently heated in a little butter & rapeseed oil
• 150ml Dry cider
• 600ml Vegetable stock
• 1tsp Salt
• 1/2 bag Rocket, refreshed in ice-cold water

Dressing

• 3 tbsp Chilli infused rapeseed oil
• 1 tbsp vinagre de jerez