Mediterranean Wheatberry Salad with Tempeh
4
Points®
Temps total: 1 h 10 min • Préparation: 10 min • Cuisson: 1 h • Portions: 6 • Difficulté: Facile
This chewy, nutty salad is is packed with the briny flavors of kalamata olives, capers.
Ingrédients
Uncooked wheat berries
1 cup(s)
Mineral water
3½ fl oz
Table salt
1 tsp(s), divided
Red bell pepper
1 cup(s), chopped, cored, seeded, diced (~1 cup)
Tempeh
1 cup(s), diced small (~4 oz)
Celery
1 cup(s), thinly sliced
Uncooked scallions
⅓ cup(s), (~ 2 large), chopped
Capers
1 tbsp(s), finely chopped
Fresh parsley
1 tbsp(s), minced
White wine vinegar
1½ tsp(s)
Dijon mustard
1 cup(s)
Minced garlic
½ tsp(s), minced
Fresh oregano
½ tbsp(s), minced
Extra virgin olive oil
1 tsp(s)
Slivered almonds
¼ cup(s)
Instructions
1
Combine wheatberries, water, and ½ tsp salt in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook for approximately 1 hour or until wheatberries are tender (but retain some chew). Drain and cool. Combine cooked wheatberries with pepper, tempeh, celery, scallions, olives, capers, and parsley. In a small bowl whisk together olive oil, vinegar, mustard, garlic, oregano, remaining ½ tsp salt and 1/8 tsp pepper. Pour over wheatberry salad and toss well.
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