Kaelin Whittaker, The Ruby Apron
| 150 g | wheat berries |
| 1 lg | zucchini, cut into thick rounds |
| 1 head | broccoli, broken into small florets |
| 1 sm | squash, peeled and cut into 1-inch cubes |
| a good handful of kale, removed from the stalk and roughly torn | |
| 2-4 T | olive oil |
| salt and pepper |
Bring a large saucepan of water to the boil with a generous pinch of salt, add the wheat berries, bring back up to the boil, turn down to a gentle simmer. Cook the wheat berries for 1 hour until they are tender but still have a bit of bite. Drain and place on a baking tray to cool.
Preheat the oven to 400ºF, prepare the zucchini and broccoli and squash. Place in a large bowl, toss with the oil and season with salt and pepper. Place the vegetables on to a large baking tray and bake in a preheated oven for 15-20 minutes or until the vegetables are tender. To prepare the kale, heat a tablespoon of oil in a large frying pan, add the kale, season with salt and pepper and sauté until wilted.
Sesame Dressing
| 2 T | white sesame seeds |
| 1 clove | garlic, crushed |
| 1 | red chile, seeds removed and finely chopped |
| 3 cm piece | fresh ginger, peeled and finely chopped |
| 100 ml | olive oil |
| 1 T | grainy mustard |
| 1 t | honey |
| ½ t | salt |
| juice of ½ lemon |
Put the sesame seeds, crushed garlic, chopped chile and ginger into a small frying pan, gently heat for 2-3 minutes, add the olive oil and heat for another 2-3 minutes. Remove from the heat. Add the honey, salt and lemon juice and set aside.
To serve: mix the prepared vegetables with the cooled wheat berries, toss with ¾ of the dressing. Taste and adjust the seasoning, depending on how much dressing has absorbed into the wheat berries, you may want to dress with a bit extra.
Serves 4-6.