Once you’ve cooked your wheat berries this salad only takes a few minutes to put together and it looks stunning. Choose a fresh pomegranate that is plump, round, heavy, free from cuts and blemishes. To remove the seeds, cut in half, hold over a sieve and whack the skin with the back of a large spoon till all the seeds are released from their honeycomb membrane.
|1 cup||Watercress (Main)|
|1 cup||Wheat berry, cooked (Main)|
|1 cup||Cucumber, peeled, deseeded and diced|
|½ tsp||Flaky sea salt|
|1 to taste||White pepper, freshly ground|
|1 Tbsp||Pomegranate molasses|
|1 Tbsp||Olive oil|
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- Place watercress and rocket leaves on a serving dish, spoon on cooked wheat berries, cucumber and pomegranate seeds.
- Season with salt and pepper, then drizzle over molasses and olive oil.