Fall Wheat Berry Salad with Sesame Dressing (gf)

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.