Meryl Streep’s recipe for wheatberry salad, taken from a new book in aid of the charity Women for Women.
Serves 4-6 as a side dish
I have approximated this recipe from a salad I enjoyed at the Grocer On Elgin in London. This was my lunch of choice every single day we shot the film Mamma Mia!, in the rainiest summer London had seen for a while. It evoked Greece, and smiles, and has a bright, light taste. Enjoy!
4-6 pepperoncini, or pickled green peppers
4-5 spring onions, green parts only, sliced
2 tbsp extra-virgin olive oil
25g mint leaves, chopped
110g pomegranate seeds
100g feta cheese, cubed
Cook the wheatberries according to the packet instructions. Set aside to cool completely, then tip into a bowl. Add the pepperoncini or pickled green peppers, spring onions and olive oil and toss to combine. Stir in the mint and pomegranate seeds and toss in the cheese. Season to taste. This salad is great served at room temperature or chilled.