Ingredients:
- ½ cup wheat berries
- ½ cup cooked mixed beans such as kidney beans, Navy beans
- ½ cup cucumber chopped into cubes
- 1 large radish thinly sliced
- ½ cup water cress
- 2-3 cloves garlic
- ½ teaspoon cumin seed
- 1 teaspoon cooking oil
- Salt and black pepper to taste
- Lemon juice
- Extra Virgin Olive oil
Method:
- Wash wheat berries and add to a dish and cover completely with water and soak overnight or about 8 hours.
- Add enough water to wheat berries and cook uncovered for about an hour OR as I did, cook in a pressure cooker (about 5 whistles). Cooking in a pressure cooker only takes about 10 minutes, but be careful opening the cover – open it only after all the steam has been released or after the entire content has cooled down
- Drain any excess water and leave to cool
- Add oil to a skillet and sauté garlic until golden. Remove from skillet.
- Add cumin seeds to the same skillet and roast until fragrant
- In a bowl mix together wheat berries, cucumber, radish, beans, and water cress. Sprinkle a little bit extra virgin olive oil
- Add lemon juice and salt and pepper
- Serves: 2