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.
Servings Prep Time
2hungry people (or 4 peckish ones) 5minutes
Cook Time
30minutes
Servings Prep Time
2hungry people (or 4 peckish ones) 5minutes
Cook Time
30minutes
Instructions
  1. Prepare all ingredients.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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.

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