Meals and Courses

  • 8 tablespoons olive oil
  • 225 g (7½ oz) wheatberries
  • 1 teaspoon ground coriander
  • ½ teaspoon ground paprika
  • ½ teaspoon chilli powder
  • 450 ml (¾ pint) vegetable stock
  • 1 large aubergine, trimmed and cut into 1.5 cm (¾ inch) cubes
  • 100 g (4 oz) walnut pieces
  • finely grated rind of 1 lemon
  • 50 g (2 oz) fresh baby spinach leaves
  • handful of coriander leaves
  • salt and pepper
  • lemon wedges, to serve

Heat 1 tablespoon of the oil in a large, heavy-based saucepan, add the wheatberries and spices and toss well to coat. Pour in the stock and bring to the boil, stirring constantly. Cover with a tight-fitting lid, remove from the heat and leave to stand for 25 minutes until all the liquid is absorbed and the grain is tender.

Meanwhile, heat the remaining oil in a heavy-based frying pan, add the aubergine cubes and cook over a medium-high heat, turning occasionally, for 4–5 minutes until golden all over and tender. Add the walnuts and toss over the heat for 1 minute.

Transfer the wheatberries to a large bowl and toss with the lemon rind, aubergine and walnuts, then leave to cool for a few minutes before adding the spinach and coriander leaves. Toss well and season with a little salt and plenty of pepper, then serve with lemon wedges.

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