This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients:
175g wheatberries (available from Amazon – see link below)
4 – 6 pepperoncini or pickled green peppers (normally found in jars – the Greek ones are sweeter than the Italian variety)
4 – 5 spring onions, green parts only, sliced
2 tbspn extra virgin olive oil
25g mint leaves chopped
110g pomegrnate seeds
100g feta cheese, cubed
Method:
Cook the wheatberries according to the packet, normally takes one hour, and set aside to cool completely. Add the pickled green peppers, spring onions and olive oil and toss to combine. Stir in the mint and pomegranate seeds and toss in the feta cheese. Season to taste. Serve at room temperature.