August 20, 2018




I love this salad mainly for it's colours but also for it's combination of sweet and savoury. 


1 1/2 cups wheat 

1 handful crushed pistachios 

1 cup diced fruit of your choice, mixed stone fruit works well. In winter you can use citrus or dried fruit. In these photos I used plums, figs and nectarine. 

1/2 bunch spring onions, white and green parts, finely chopped

1/2 cup finely chopped parsley leaves

1/2 cup finely chopped mint leaves, 

3 tablespoons olive oil

2 tablespoons lemon juice

3 tablespoons sherry vinegar 

2 tablespoons pomegranate molasses 

100g feta, crumbled over salad for garnish - optional 

A large pinch of isot, which can be found at Middle Eastern grocers. 

Salt and freshly ground black pepper


In a large pot combine the wheat with enough water to over them. Bring to a boil and cook uncovered until tender. Drain and let cool. Toast the pistachios in an oven at 160 degrees. 


In a large bowl, combine the wheat berries, pistachios, fruit, herbs, spring onions, herbs, liquids, isot and season to taste with salt and pepper. Serve garnished with herbs and feta over the top of the salad. 

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