Wheatberry salad with avocado, watercress & black sesame seeds
Merchant Gourmet Wheatberries
Vegetable stock cube(s)
1 cube(s), to make 600ml
3 medium, trimmed and thinly sliced
75 g, baby button, sliced
200 g, tenderstem, cooked, cooled and roughly chopped
¼ bunch(es), chopped
1 medium, stone removed and flesh chopped
10 g, black, toasted
1 tablespoons, or flaxseed oil
1 medium, juice of
- Put the wheatberries in a pan and cover with the stock. Bring to the boil then reduce the heat and simmer for 25-30 minutes until tender. Drain any excess liquid, then tip the wheatberries into a large salad bowl.
- Add the spring onions, mushrooms, cooked broccoli, watercress, avocado, and sesame seeds.
- Make a dressing by whisking the oil and lemon juice together and seasoning with freshly ground black pepper. Pour it over the salad and toss to coat just before serving.