Wheatberry Signature Salad

Serves 6 Prep Time 1 hour

250g whole wheat grain

75g dried cranberries

75g hazelnuts, toasted

100g kale

4 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

Maldon salt flakes

Rainbow Collection

Serves 6 Prep Time 40 minutes

1 large cucumber

400g vine tomatoes

1/2 small red onion, chopped

1 lemon, squeezed

75g flat leaf parsley

75g dill

1 tsp sumac

Cook wheatgrain in a large pan of boiling water for 45 minutes until grain has a soft but slightly chewy texture. Drain and let cool.

Roughly chop kale and place in a bowl, add the olive oil and salt flakes and massage together for a couple of minutes.

Roughly crush the hazelnuts then add them to the kale along with the cranberries and balsamic vinegar. Stir the cooked wheatgrain into the mixture. Season to taste.

Place chopped onion in a bowl and add lemon juice, put to one side to marinate. Wash and deseed the cucumber, cut into small dice. Wash the tomatoes and cut into dice. Roughly chop the herbs. When ready to serve mix everything together, season with salt to taste, sprinkle with sumac and serve.