{"id":366,"date":"2010-04-28T05:23:00","date_gmt":"2010-04-28T05:23:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=366"},"modified":"2016-03-17T17:59:39","modified_gmt":"2016-03-17T17:59:39","slug":"broccoli-and-wheat-berry-salad","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/04\/broccoli-and-wheat-berry-salad\/","title":{"rendered":"Broccoli and Wheat Berry Salad"},"content":{"rendered":"
<\/a><\/div>\n

The only food magazine that I read regularly is the Middle Eastern issue of BBC Food. I have no idea if it is any different from any BBC Food issues. It’s a monthly magazine and the only place I’ve seen it for sale in Dubai is the local organic food shop here.
I love it for their great easy, fast and healthy everyday recipes, nothing too fancy nonetheless very delicious. In the April issue they run a page with 10 simple lunch ideas, at least three were immediately shortlisted and this is one of them: Broccoli and Spelt Salad. I made it yesterday and took the pictures, put it on the fridge and took it out to have for lunch today. A day later it looked exactly the same, and was what was promised in the magazine: a light lunch, yet filling, and utterly tasty. Apart from that, great to prepare in advance the night before and take to work the next day. I used wheat berries instead of spelt, but I don’t think this makes a big difference tastewise. 
——————————————————————-<\/b><\/p>\n

BROCCOLI AND WHEAT BERRY SALAD<\/b>
 <\/b>adapted from BBC Good Food (Middle East issue)
<\/b><\/div>\n
<\/div>\n
(Print Recipe) <\/a><\/div>\n
<\/div>\n
1 cup of uncooked wheat berries (or spelt)<\/div>\n
1 cup broccoli florets<\/div>\n
1 tablespoon capers<\/div>\n
<\/div>\n
Dressing <\/b><\/div>\n
1 tablespoon olive oil <\/div>\n
1\/2 tablespoon red wine vinegar<\/div>\n
1 tablespoon grated Parmesan cheese + more to garnish<\/div>\n
<\/div>\n
Serves 2-4<\/div>\n

——————————————————————-
Cook wheat berries in 3 cups of slightly salted water until soft and chewy, about 45 minutes, perhaps longer. Drain, rinse  and let cool.
Steam the broccoli florets for about 3-5 minutes. Put them immediately into ice cold water, to stop the cooking process. This way, they will retain their bright green color. Drain.<\/p>\n

In a little bowl, combine olive oil, vinegar and Parmesan cheese for the dressing.<\/p>\n

In big bowl, combine wheat berries, broccoli and capers. Pour over the dressing and mix gently. Sprinkle grated Parmesan on top to garnish. To be eaten cold or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"

The only food magazine that I read regularly is the Middle Eastern issue of BBC Food. I have no idea if it is any different from any BBC Food issues. It’s a monthlyRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1026,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7,8],"tags":[],"class_list":["entry","author-Anja","post-366","post","type-post","status-publish","format-image","has-post-thumbnail","category-salad","category-vegetarian"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-5U","jetpack-related-posts":[{"id":338,"url":"https:\/\/anjaschwerin.com\/food\/06\/rainbow-salad\/","url_meta":{"origin":366,"position":0},"title":"Rainbow Salad","author":"Anja","date":"June 28, 2010","format":"image","excerpt":"Four more sleeps until we leave the scorching heat of Dubai and go on our 4-week holiday to Germany. The fridge has to be emptied. The vegetable shelf is pretty much my department, as I love to salads for my lunch. 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A few weeks ago I was paging through the August issue hoping to get some inspiration for a Saturday night dinner. 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