Prep a big batch of this hearty salad for your week's lunches, a quick snack, or to bring on your next picnic or cookout.
2 1/2 cups cooked wheat berries
2 green garlic, sliced (or use caramelized onions, shallots, or spring onion)
1 head endive or handful arugula
1/4 cup parsley
1/4 cup pumpkin seeds
1 Tbsp sesame seeds
4 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp dijon or grainy mustard
Salt and pepper
1. Toast the pumpkin seeds in a pan over medium heat with a sprinkling of salt. Remove from the heat once toasted and oily. Once the pan is empty, add one tablespoon of the olive oil with the green garlic and some salt . Sautè over medium-low heat until softened and slightly browned. Remove from the heat and set aside.
2. Cut the endive in thin slices or swap with a handful of arugula, thinly sliced kale or other greens. Thinly slice the radishes on a mandolin. Roughly chop the herbs.
3. In a bowl, whisk together the apple cider vinegar, three tablespoons of olive oil, mustard, and salt and pepper. To compose the salad, mix the wheat berries, green garlic, endive, radishes, parsley, pumpkin seeds, sesame seeds, and dressing together in a large bowl.
Stores well in the fridge.