Wheat berry, watercress and pomegranate salad
Photo by Tamara West
Once you’ve cooked your wheat berries this salad only takes a few minutes to put together and it looks stunning. Choose a fresh pomegranate that is plump, round, heavy, free from cuts and blemishes. To remove the seeds, cut in half, hold over a sieve and whack the skin with the back of a large spoon till all the seeds are released from their honeycomb membrane.
- Place watercress and rocket leaves on a serving dish, spoon on cooked wheat berries, cucumber and pomegranate seeds.
- Season with salt and pepper, then drizzle over molasses and olive oil.