Orange and Sesame Wheatberry Salad
1/2 cup wheatberries
1/4 cup white quinoa
1 tsp butter
2 carrots, sliced into 3mm rounds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 tbsp sesame oil
Cover the wheatberries with water and bring to the boil. Cook for 25 minutes until soft and plump, but not soggy. You want a grain that is intact, not a porridge, so do not overcook them. Add in the quinoa after 15 minutes. The quinoa should uncurl its sheath and slightly pop as you eat it (it should not be a porridge either). Drain and set aside. (this can be done ahead of time)
Melt butter in a frypan and saute the carrots on low heat till golden brown, approx 10 mins.
Add shallot and remove from heat after 1 minute. Mix into the grains.
Reserve a couple of slices of orange for a garnish.
Combine the rest of the orange rind and juice with the sesame oil. Mix into salad.
Roast sunflower and sesame seeds in sandwich toastie or in a dry pan till golden brown.
Mix 1/2 of the roasted seeds into the salad and garnish with the rest.