Wheatberry salad with radishes, asparagus, walnuts, and spring onions

Indulge in a delightful wheatberry salad bursting with flavors of crunchy radishes, tender asparagus, toasted walnuts, and fresh spring onions. Taste perfection awaits!

Ingredients:

• 1 cup hard spring wheat berries
• Sea salt
• 450g asparagus, trimmed and chopped into 1 1/2-inch pieces, tops and stems separated
• 5 white or red radishes, sliced very thinly into rounds
• 1/2 cup walnuts pieces
• 2 spring onions, white and green parts included, chopped
• 2 tablespoons sherry vinegar
• 5 tablespoons olive oil (plus more, as needed)
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• Black pepper, to taste

Instructions:

1. To start, wash the wheat berries and put them into a large pot. Add a pinch of salt and 3 cups of water. Boil the water, then lower the heat to simmer, and cover the pot. Cook the wheat berries for 35 to 45 minutes until they are tender but still slightly firm. Drain them, return to the pot, and mix with a little olive oil to prevent sticking.
2. While the wheat berries are cooking, toast the walnuts in a large skillet until they become fragrant and golden brown. Once they start browning, transfer them to a paper towel or plate (as they will continue to cook off the heat).
3. Boil a pot of water and blanch the asparagus stems for 2 minutes. Add the asparagus tops and cook for another minute until tender but still crisp. Place them in cold water, then drain in a colander and set aside.
4. Combine the vinegar, oil, lemon juice, mustard, salt, and pepper in a bowl and whisk well.
5. In a large mixing bowl, toss together the wheat berries, radishes, cooked asparagus, walnuts, and onions. Pour the dressing over the mixture and toss to combine thoroughly. Taste and adjust seasoning before serving.

Summary:

• Calories: 1663 kcal
• Fat: 110 g
• Protein: 38 g
• Carbs: 155 g
• Potassium: 2019 mg
• Magnesium: 385 mg