Winter salads are one of my favorite, and this is a quick and elegant side or main dish you want to have in rotation. Winter Wheat Berries are the star of this recipe, as their complexion boosting nutrients copper, vitamin A, and pantothenic acid amp up the evenness and suppleness of the complexion. Wheat Berries are the whole grain form of wheat packed with protein, fiber, and so much flavor! I've paired this salad with little clouds of goat cheese on top, but feel free to have it without or combine with fresh mozzarella, feta, or vegan cheese. I only use my favorite olive Oil, Brightland Alive which is available at LORDE to shop and enjoy. I love sharing in all things beautiful and nourishing with you. Enjoy!
1 cup Wheat Berries
3 cups water with Pink Himalayan Salt to taste
1 Bay Leaf
1 cup chopped Mini San Marzano Tomatoes
4-5 cloves Garlic minced
1 cup finely chopped Cilantro
1/2 red onion chopped finely
Juice of 1 Lemon
4 Tbsp. Brightland Alive Olive Oil, plus a little drizzle on top to finish
1/2 -1 small log of Goat Cheese removed with a fork to preserve fluffiness
Fresh Cracked Pink Himalayan Salt and Fresh Cracked Pepper to taste
Rinse wheat berries thoroughly. Bring 3 cups of water, pink Himalayan salt, bay leaf and wheat berries to a gentle boil and turn down heat, cover, and let them simmer for 45 min. Test the texture, I like them slightly firmer, but you can boil them longer to your taste. Drain and remove bay leaf.
Meanwhile, whisk together, Lemon, Olive Oil, Salt and Pepper, Cilantro, Garlic and Onion. Pour over wheat berries, and add the tomatoes. Toss gently. Salt and pepper again. Add Goat Cheese, another crack of fresh pepper and a little drizzle of olive oil on top. Serve this either warm or chilled. This works both ways, and stores great for 5 days.