Wheat berry salad with roasted fennel and bell pepper
Delight in the flavorful harmony of wheat berries, roasted fennel, and bell pepper in this vibrant and nutritious salad bursting with culinary delights.
Ingredients:
- 1 cup uncooked wheat berries, soaked overnight
- 1 bulb of fennel
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup chopped roasted red bell pepper
- 430g cannellini beans
- 1/2 cup chopped fresh parsley leaves
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon sherry wine vinegar
- 110g feta cheese, crumbled
- Sea salt and freshly ground black pepper
Instructions:
- Cook the wheat berries by draining them from the soaking water and transferring them to a medium saucepan with 1 ½ cups of water. Bring it to a boil, then lower the heat, cover the pot, and let it simmer until the wheat berries are al dente, meaning tender but still chewy. This process could take around 40-90 minutes.
- Prepare the fennel for roasting by preheating the oven to 425°F. Remove the top stalks and tough base of the fennel. Cut the bulb in half vertically and remove the woody core. Chop the fennel into bite-sized pieces, toss them with 2 tablespoons of extra virgin olive oil, salt, and pepper. Roast in the oven until the fennel is soft and caramelized, which should take about 15 minutes, remembering to stir occasionally.
- In a large mixing bowl, combine the cooked wheat berries, roasted fennel, red bell pepper, cannellini beans, and parsley. Prepare the vinaigrette by whisking together capers, sherry vinegar, and ¼ cup of extra virgin olive oil. Drizzle the vinaigrette over the salad and season with salt and pepper. Just before serving, sprinkle feta cheese on top. Enjoy the salad warm or at room temperature.
Summary:
- Calories: 3126 kcal
- Fat: 113 g
- Protein: 139 g
- Carbs: 417 g
- Potassium: 9815 mg
- Magnesium: 1122 mg