Wheatberry salad with peas, radishes and dill

    1 hour 25 min

    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.

    4 people made this

    Serves: 10 

    • Salad
    • 225g sugar snap peas, trimmed
    • 225g wheatberries
    • 150g frozen peas
    • 4 spring onions, thinly sliced
    • 4 radishes, halved and thinly sliced
    • Dressing
    • 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

    Prep:20min  ›  Cook:1hr5min  ›  Ready in:1hr25min 

    1. Remove strings from sugar snap peas. Cut each pea pod diagonally into thirds.
    2. 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.
    3. 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.

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    Reviews in English (3)


    This is quite filling and tasty! I made it just as the recipe said, except that I cooked everything longer to make it softer (I have trouble chewing). It might be better with more salt and mustard, but then I like strong flavor.  -  18 Aug 2017  (Review from Allrecipes US | Canada)


    Delicious!  -  26 Jul 2016  (Review from Allrecipes US | Canada)


    I also added black eye beans in the boiling water with wheat.  -  03 Jul 2016  (Review from Allrecipes US | Canada)