About this recipe:A deliciously different salad using wheat berries, which are essentially the whole wheat kernels. They have a creamy, nutty flavour that makes them a great alternative to pasta or rice. I think this salad tastes better after sitting for a few hours, as the raisins soften up and the wheat berries absorb some spice. You can find wheat berries in the larger supermarkets and health food shops. This recipe serves 8.
475g wheat berries
1.4 litres water
1 teaspoon olive oil
salt to taste
80ml olive oil
1 1/2 teaspoons curry powder
1 tablespoon dried parsley
1 teaspoon dried chilli pepper flakes
1 (400g) tin chickpeas, rinsed and drained
145g unsalted sunflower seeds
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Place wheat berries in a large container and cover with several inches of cold water; set aside for 8 hours or overnight. Drain.
Bring 1.4 litres water and the wheat berries to the boil in a saucepan; add 1 teaspoon olive oil and a pinch of salt. Reduce heat to medium-low, cover, and simmer until the wheat berries are tender and have split open, 45 minutes to 1 hour. Drain and rinse wheat berries with cold water.
Whisk 80ml olive oil, curry powder, parsley, chilli pepper flakes together in a bowl until dressing is evenly mixed.
Combine wheat berries, chickpeas, sunflower seeds and raisins in a bowl. Drizzle dressing over wheat berry mixture; toss to coat and season with salt.