WHEATBERRY SALAD WITH SUNFLOWER SPROUTS, TOMATOES & POMEGRANATE

WHEATBERRY SALAD WITH SUNFLOWER SPROUTS, TOMATOES & POMEGRANATE

WHEATBERRY SALAD WITH SUNFLOWER SPROUTS, TOMATOES & POMEGRANATE

This fresh salad is packed full of goodness and is so tasty. It can also be vegan by omitting the goat's cheese and substituting the honey with agave/maple syrup

Serves 4

Preparation 15 minutes

Cooking 20 minutes

300g sunflower sprouts (or a mix of sunflower, pea shoots and baby spinach)

300 wheat berries

600ml hot vegetable stock

300g cherry tomates,halved

seeds of 1 pomegranate

handful of fresh mint leaves

300g goat's cheese

FOR THE DRESSING

juice of 1orange

1 tbs honey

1 tbs balsamic vinegar

2 tbs olive oil

Cook the wheatberries in the stock until soft and plump, drain and leave to cool. Toss together with the other ingredients except the goat's cheese. Whisk up the dressing and pour over, crumble the goat's cheese over the top and season to taste.