About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00
Serves
4

Super Grains and Seeds
This is my wholegrain version of a Waldorf salad. Wheatberries
do contain gluten but buckwheat is a great substitute here.

Posted by Ryland Peters & Small Published See Ryland Peters & Small's 134 projects » © 2018 Amy Ruth Finegold / Ryland Peters & Small · Reproduced with permission. · Super Grains & Seeds by Amy Ruth Finegold (photography by Clare Winfield) is published by Ryland Peters & Small and is available from rylandpeters.com
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  • Step 1

    Put the wheatberries in a medium-sized saucepan or
    pot and cover completely with water by 21⁄2 cm/1 inch.
    Bring to the boil over a high heat then reduce the temperature
    and simmer uncovered for about 50 minutes. Remove from the heat, drain and set aside.

  • Step 2

    In a large bowl, make the dressing by whisking together the
    mayonnaise, yogurt, lemon juice, salt and pepper. Add the apples, pecans and wheatberries and using salad tongs or a large spoon, gently fold all of the ingredients together.

  • Step 3

    Plate the salad leaves first, then add the wheatberry mix on top. Serve immediately as the apple will discolour.

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