Until I started this blog and started putting my recipes down on paper, I hadn’t realized that there was a pattern to my style of cooking/eating. As I look at the various recipes and pictures I have uploaded, a clear pattern seems to emerging now – I clearly like colorful healthy foods that taste good and are easy to prepare. Not that I don’t do elaborate cooking, I do, but it is not my every day thing – I have to be in the mood for it or I do it when I have company over for a meal.
So this recipe follows in the track – easy, colorful, sweet-tangy and healthy!
1. One cup of wheat berry
2. One or two small green apples
3. 2 clementine or seedless oranges
4. Two slices of fresh pineapple
5. 1/4 cup dried cranberries
6. 14-15 dried apricots
7. ¼ cup salted pistachios
8. A sprig or two of fresh mint leaves
9. Two tablespoons of olive oil
10. One tablespoon of honey
11. Juice of half a fresh lemon
12. One tablespoon of Balsamic vinegar
13. One teaspoon of salt (or as per your taste)
1. Boil two and a half cups of water in a medium sized sauce pan.
2. Wash the wheat berry under a steady stream of cold water and pour into the hot water pot.
3. Cover the pot and cook for 50-60 minutes over low heat, stirring occasionally.
5. In the meantime, cut all the fruit and dried fruit and mint leaves into small slivers/pieces.
6. Prepare the dressing for the salad by whisking together salt, olive oil, lemon juice, balsamic vinegar and honey in a small container.
7. In a mixing bowl, pour the cooled down wheat berry, and pour the dressing over it and then add the chopped fruit to the bowl and mix thoroughly.
8. Taste for salt, tangy, sweet balance and add any ingredient (salt, honey or lemon juice) that you might need more of to suit your taste.
9. Serve this salad chilled or at room temperature as a side dish or by itself as a light healthy meal.