Avocado & wheatberry salad
9
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Up your starter game with this tasty salad made with wheatberries, or use bulgur wheat instead. You can have the leftover for lunch the next day
Ingredients
Merchant Gourmet Wheatberries
200 g
Vegetable stock cube
1 cube(s), to make 600ml
Spring Onions
3 medium, trimmed and thinly sliced
Mushrooms
75 g, baby button, sliced
Broccoli, raw
200 g, tenderstem, cooked, cooled and roughly chopped
Watercress
¼ bunch(es), chopped
Avocado
1 medium, stone removed and flesh chopped
Sesame Seeds
10 g, black, toasted
Vegetable Oil
1 tablespoon(s), or flaxseed oil
Lemon
1 medium, juice of
Instructions
1
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.
2
Add the spring onions, mushrooms, cooked broccoli, watercress, avocado, and sesame seeds.
3
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.
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