Curried Lentil & Wheat Berry Salad With Mango

SERVES 8

Wheat berries are the whole, unprocessed wheat kernel. This means they contain all three parts of the grain: the germ, bran and starchy endosperm. Wheat berries retain all of the grain’s vitamins, minerals and phytochemicals. They are high in fibre, low in calories, and packed with vitamins and minerals. A half-cup (125 mL) serving of cooked wheat berries is a great source of manganese, selenium, phosphorus and magnesium.

2/3 cup (150mL) uncooked wheat berries ½ cup (125 mL) uncooked green lentils 1/3 cup (75 mL) uncooked orzo pasta ½ cup (125 mL) dried currants 6 green onions, sliced 1 ripe mango, peeled and diced 1 sweet red pepper, seeded and diced

Dressing:

¼ cup (60 mL) cider vinegar 2 tsp (10 mL) honey 1½ tsp (7 mL) ground cumin 1 tsp (5 mL) Dijon mustard ¼ tsp (1 mL) each paprika, turmeric and ground cardamom Pinch each cayenne and black pepper 1/3 cup (75 mL) canola oil

Add wheat berries to a large pot of boiling salted water. Boil for 40 minutes. Add lentils; cook for 20 minutes. Add orzo; cook for 20 minutes. Stir in currents. Drain well; transfer to a large mixing bowl. Cool slightly, about 10 minutes. Stir in green onions, mango and red pepper. Meanwhile, in a small bowl, whisk together vinegar, honey, cumin, mustard, coriander, salt, paprika, turmeric, cardamom, cayenne and pepper. Gradually whisk in oil. Pour dressing over salad, tossing gently but thoroughly until well coated. Salad can be covered with plastic wrap and refrigerated for up to 2 days. Bring to room temperature before serving.