About this recipe:Two different types of peas, along with radishes and a dill vinaigrette, give this grain salad a fresh summer flavour. Use fresh peas if you have them! If you can't find wheatberries, try making this salad with farro or pearled spelt instead.
225g sugar snap peas, trimmed
150g frozen peas
4 spring onions, thinly sliced
4 radishes, halved and thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 tablespoon freshly chopped dill
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Remove strings from sugar snap peas. Cut each pea pod diagonally into thirds.
Bring a large pot of water to the boil over high heat. Add wheatberries, reduce heat to medium, and cook, uncovered, stirring occasionally, until tender but still chewy, about 1 hour. Stir in sugar snaps and frozen peas and cook 1 minute. Drain mixture in a large colander and rinse under cold water. Drain well. Transfer mixture to a large bowl and let cool, about 30 minutes. Stir in spring onions and radishes.
Whisk together lemon juice, mustard, salt and sugar until sugar is dissolved. Whisk in oil. Pour dressing over salad and toss well. Add fresh dill and toss to combine.