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Perfect on a hot summer day, this Wheatberry & Carrot Salad is not only colorful and beautiful to look at, it’s fresh and healthy. Vegan, too!
Absolutely gorgeous to look at, and so healthy, this Salad has quite a lot of protein and vitamins. Served with my Herbal Infused Water {see recipe} it makes for the perfect lunch in the garden. Uses lots of cilantro, too, if your cilantro plants are getting out of hand, this is a great recipe to use.
FrenchGardenHouse Carrot Salad
1 cup hard winter wheatberries
4 carrots, sliced small
2~1/2 Tbs. good olive oil
1/4 cup lemon juice
2 cloves garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon paprika
2 teaspoons cumin
a pinch of red pepper flakes
1/2 cup raisins
kosher salt & pepper to taste
lots of chopped cilantro (about 2 bunches)
honey to taste
1. Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.
2. On medium heat in a frying pan {I use my trusty cast-iron skillet} add olive oil, and saute the sliced carrots, olive oil, lemon juice, minced garlic cloves, vinegar, cumin, paprika, red pepper flakes and raisins. Cook on medium heat for about 5 minutes, you just want to lightly cook this mixture. After about 5 minutes of cooking, turn pan off and put this mixture in your salad bowl.
3. Once the wheatberries are cooked, drain and rinse. Now stir them into the carrot mixture in your bowl. Stir in the chopped cilantro. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the flavors. Season with salt & pepper, drizzle on a little honey to taste, and serve at room temperature. Plate on something pretty, I loved this on our old Majolica green plates….so very colorful! Makes about 6 servings.
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