Page title and description

Vegetarian mains
Wheatberry salad with roasted squash
Ingredients
- 400g wheatberries (wheat grain - or use spelt, farro or barley)
- 1 large or 2 small butternut squash, peeled and diced
- olive oil
- 2 tbsp fresh thyme leaves, chopped
- small knob of butter
- 4 leeks, finely sliced
- 2 garlic cloves, finely chopped
- 200g mushrooms, sliced
- 4 sage leaves, shredded
- 100ml veg stock
- 2 small or 1 large carrot, peeled and grated
- large handful fresh parsley, chopped
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
50 min
PT50M
-
Step 1
Preheat oven to 200°C/Gas 6. -
Step 2
Bring a pan of water to the boil. Add the wheatberries and cook for 45 minutes or so, until tender but still chewy. -
Step 3
Toss the diced squash in enough oil to coat, with half the thyme leaves. Season with salt and pepper. Roast for 35-40 minutes, until tender. -
Step 4
Heat the butter and 2 tablespoons oil in a large pan. Fry the leeks for 5 minutes. Add the garlic and fry for 2 minutes. -
Step 5
Add the mushrooms, the rest of the thyme and the sage. Season. Fry until the liquid from the mushrooms evaporates. -
Step 6
Add 100ml veg stock. Stir for 2 minutes. -
Step 7
Drain the wheatberries and toss into the mix with the squash, grated carrot and parsley. Check the seasoning and serve.