Wheat Berry Salad with Orange Vinaigrette

This wheat berry salad is a really light and nutrient packed summer salad that would be great to bring to a picnic. It would travel well and is also even better the next day. You can substitute water or vegetable broth when cooking the wheat berries.

Serves 6 

Ingredients for the salad:

• 1 cup hard wheat berries
• 6 cups low sodium chicken broth
• 1 cup seeded and diced cucumber
• 1 zucchini, diced
• 1 shallot, minced
• 4 cups arugula
• 1 cup mint, coarsely chopped
• 1/2 bunch Italian flat leaf parsley, coarsely chopped

Ingredients for the dressing:

• Juice and zest of 1 orange
• 3 tablespoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 tsp anchovy paste
• 1 tsp red pepper flakes
• freshly cracked black pepper, to taste
• salt, to taste

Method: 

Boil wheat berries and chicken broth for 1 hour or until the wheat berries are cooked but still slightly chewy. You may need to add a little more water or chicken broth as the wheat berries cook. Meanwhile chop your cucumber, zucchini, shallot, mint and parsley and place in a large mixing bowl with the arugula. In a separate bowl, whisk together all of the ingredients for the salad dressing and set aside. When the wheat berries have cooked, drain them and add them to the vegetables and pour over the dressing while they are still hot. Toss to combine, season to taste and serve.