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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Wheat Berry and Arugula Salad

Wheat Berry and Arugula SaladPhoto 2012-09-21 7 59 21 PM

This was a Great Salad! Took forever to cook the wheat berries but it was really worth it. I added the Feta cheese to Belle’s salad but of course didn’t have any in mine. Also changed the honey to Organic Blue Agave syrup for the same reason. This made it a really nice Vegan salad. I could have added some crumbled tofu instead of cheese but I really liked it just the way it was. Belle is on a real kale kick right now so she asked that next time we try it with the organic baby kale leaves. I know it is going to happen very soon.

Wheat Berry and Arugula Salad – Serves 2
Adapted from Cooking for Two, 2012 ATK

 

Salad
1/2 cup wheat berries, salt and pepper
3/4 cup canned chickpeas, rinsed
1/3 cup roasted red peppers, rinsed and finely chopped
1/4 cup feta cheese, crumbled (optional – omit for Vegan salad)
3 oz (3 cup) organic baby arugula

 

Dressing
1/2 cup orange juice
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
1 tbsp extra virgin olive oil
2 tsp Agave syrup
2 cloves garlic, minced
1/4 tsp ground cumin
1/4 tsp sea salt
pinch of cayenne (optional)

Salad:
1. Bring 8 cups of water with 1/4 tsp salt to the boil, add wheat berries and boil, partially covered for 1 hour, stirring occasionally.
2. Drain and rinse berries, lay out on a parchment lined baking sheet to dry and cool.

Dressing:
1. Bring the orange juice to a simmer over medium-high heat, reduce to medium and simmer until liquid has reduce to half and is thick and syrupy.
2. Place in a bowl and in fridge to cool – 15 minutes.
3. Whisk in the remaining ingredients, let stand to combine flavours.
4. In a large bowl combine the wheat berries, chickpeas and peppers and half the dressing. Season with salt and freshly ground pepper.
5. In another bowl, toss the arugula with the remaining dressing.
6. Plate half  the arugula, add some of the wheat berry mixture on top and add the feta – if you must to that. repeat for second plate.
7. Enjoy!

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