Our first of two house moves has seen my kitchen space shrink drastically as I said goodbye to my well-used, well-equipped kitchen, and hello to two gas rings and a dodgy oven. With less time and space on my hands I’ve been taking the easy option and sticking to the family favourites and it’s been a good while since I took a chance on something new. My desperation must have been obvious then this week when Marks and Spencer offered to let me sample and post a lovely new recipe for Super Wheatberry with Roasted Carrots and Salmon. I made this on Saturday -…
Super Wheatberry with Roasted Carrots and Salmon (a Marks and Spencer Recipe
A delicious warm grain, fish and vegetable dish that leaves your feeling full and virtuous.
Preheat the oven to 190˚C/375˚F/gas 5 (170˚C for fan ovens). Put the carrots in a roasting tin and drizzle over half the oil. Scatter over the garlic and cumin seeds, then season. Roast for 30 minutes, until the carrots are just tender.
Cook the Super Wheatberry according to the packet instructions. Gently mix together with the carrots, salmon and dill, and arrange on a serving dish. Scatter over the pomegranate seeds.
To make the dressing, mix together the buttermilk, remaining olive oil and 1 tbsp warm water, then season. Drizzle the dressing over the dish to serve.
Note: I was provided with this recipe and all of the ingredients to make it by Marks and Spencer for the purposes of reviewing the recipe and posting it here. I was not paid to write this post. All opinions are honest, and my own.