Wheatberry salad with roasted squash recipe

• 400 g (14.1oz) wheatberries
• 1 large butternut squash, peeled and diced
• 2 tbsp chopped fresh thyme leaves
• 1 small knob of butter
• 4 leeks, finely sliced
• 2 cloves garlic, finely chopped
• 200 g (7.1oz) mushrooms, sliced
• 4 shredded sage leaves
• 100 ml (3.5fl oz) vegetable stock
• 1 large carrot, peeled and grated
• 1 handful chopped parsley

1. Preheat the oven to 200C.
2. Bring a pan of water to the boil.
3. Add the wheatberries and cook for 45 mins or so, until tender but still chewy.
4. Toss the diced squash in enough oil to coat, with half the thyme leaves.
5. Season with salt and pepper.
6. Roast for 35-40 mins, until tender.
7. Heat the butter and 2 tbsp oil in a large pan.
8. Fry the leeks for 5 mins.
9. Add the garlic and fry for 2 mins.
10. Add the mushrooms, the rest of the thyme and the sage.
11. Season.
12. Fry until the liquid from the mushrooms evaporates.
13. Add 100ml veg stock.
14. Stir for 2 mins.
15. Drain the wheatberries and toss into the mix with the squash, grated carrot and parsley.
16. Check the seasoning and serve.

wheatberries, butternut squash, thyme, knob of butter, leeks, garlic, mushrooms, sage, vegetable stock, carrot, handful

Taken from www.lovefood.com/guide/recipes/44111/wheatberry-salad-with-roasted-squash-recipe (may not work)