This salad is Meryl Streeps’s favourite salad – and we bet it will soon to be your new fave too! Meryl shared her recipe in a book called “Share,” which features dishes and stories of empowerment from around the world.
“I have approximated this recipe from a salad I enjoyed at the Grocer On Elgin in London,” tells Meryl. “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.”
What you’ll need:
175g wheatberries (Wheatberries are the whole grain form of wheat – the whole complete grain before it has undergone any processing)
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
(Serves 4-6 as a side dish)
What to do:
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.