23rd March 2015 Helen 2Comment

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.

Super Wheatberry with Roasted Carrots and Salmon Feature Image

I made this on Saturday – a day which isn’t renowned for healthy eating in our house.  We normally start the day with a cooked breakfast and the tuck into homemade soup and bread around lunchtime before fobbing the kiddies off with a fish finger / pizza / pasta dinner before getting ourselves a takeaway.  This Saturday had a slightly worse start as by 9am Yoda had her first febrile convulsion in nearly a year and I was off to the GP to have her seen. After a lazy afternoon and a few rounds of Let it (Bloody) Go to cheer the little wonder up, I was craving the comfort of a familiar Indian Curry but – with a review deadline acting as a little motivation, I stuck to the plan and tried this recipe out.

Of course, I needn’t have worried.  The recipe is super-easy, the ingredients super-handy and the result is really something else.  The dish is a kind of Avoca style warm salad with a lovely mixture of salmon, lightly roasted carrots, herbs (cumin and dill), pomegranate seeds and a light dressing added to a M&S newbie called Super Wheatberry. I’d never heard of the Super Wheatberry pack before but its a mix of short grain nutty-flavoured wheatberries, spelt freekah (I love that word), bulgar wheat, green lentils and chickpeas in a little oil and lemon dressing.  It comes in a handy pouch that you pierce and heat in the microwave for a few minutes.

I love this kind of food – and I’d do well to remember that I actually love it as much if not more than sticky Duck in Plum Sauce and belly bursting portions of rice. Cooking this up is, in fairness, as easy as opening things, chopping things and drizzling things. It’s so easy that – even after a hectic day, it was effortless enough to make that I didn’t resent having to cook. The added bonus is that it went down swimmingly with a large glass of white wine.  The recipe officially serves 4, but myself and the husband (two hungry people at the best of times) devoured it between us as a main meal. Judge for yourself depending on your relative starvingness (now a word) and what else you have on offer, but split between the two of us this kept both us so full we weren’t even grazing on chocolate by the time we hit the couch. Indeed, I felt so virtuous I happily kept pouring the wine!

Here it is. The lazy but healthy Super Wheatberry with Roasted Carrots and Salmon from M&S. Try it. It’s divine and has done wonders to remind me that there are options as easy, and more tasty, that a Saturday night takeaway.

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Super Wheatberry with Roasted Carrots and Salmon (a Marks and Spencer Recipe
Print Recipe
A delicious warm grain, fish and vegetable dish that leaves your feeling full and virtuous.
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Super Wheatberry with Roasted Carrots and Salmon (a Marks and Spencer Recipe
Print Recipe
A delicious warm grain, fish and vegetable dish that leaves your feeling full and virtuous.
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 hungry people (or 4 peckish ones) 5 minutes
Cook Time
30 minutes
Ingredients
Servings: hungry people (or 4 peckish ones)
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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