Wheat berry, watercress and pomegranate salad

Tamara West

Once you’ve cooked your wheat berries this salad only takes a few minutes to put together and it looks stunning. Choose a fresh pomegranate that is plump, round, heavy, free from cuts and blemishes. To remove the seeds, cut in half, hold over a sieve and whack the skin with the back of a large spoon till all the seeds are released from their honeycomb membrane.

Ingredients

1 cup	Watercress (Main)
1 cup	Rocket
1 cup	Wheat berry, cooked (Main)
1 cup	Cucumber, peeled, deseeded and diced
½	Pomegranates, fresh
½ tsp	Flaky sea salt
1 to taste	White pepper, freshly ground
1 Tbsp	Pomegranate molasses
1 Tbsp	Olive oil

Directions

1. Place watercress and rocket leaves on a serving dish, spoon on cooked wheat berries, cucumber and pomegranate seeds.
2. Season with salt and pepper, then drizzle over molasses and olive oil.