Wednesday, September 14, 2011

Roasted Cauliflower, Chickpea & Wheat Berry Toss

There are never enough hours in the day to get everything done. It feels like the instant my head hits the pillow, I'm already asleep. And when I wake up in the morning, I'm bleary eyedly stumbling towards my coffee.

So I'm all about getting as much shut-eye as possible. And that's where easy lunches come into play.
I refuse to give up sleep to prepare food, so I always put my lunch together the night before. Leftovers play a big part in what I eat for lunch, so I'm always looking for meals that are brown bag approved. To me, that means if I have to use cutlery to eat it, I'm only required to use a spoon OR a fork. And, preferably, it can be eaten at room temperature without causing too much of a mess.

If you've been reading the blog for a while, you know that I have a deep and abiding love affair with legumes - and the mixture of legumes and grains always strike me as a perfect combination of ingredients for a packed lunch.


This recipe was adapted from the fabulous blog No Recipes. I tarted mine up with more ingredients and reduced the oil but, I must say the dressing is just killer! I hesitate to say it, but it was even better day two.

Roasted Cauliflower, Chickpea and Wheat Berry Toss

(lightly adapted from No Recipes)

Ingredients

2 cups uncooked wheat berries
1 head of cauliflower, stalks discarded and florets cut into bite sized pieces
1 tbsp olive oil
2 red peppers, roasted, peeled, seeded and diced
1 15 oz can chickpeas
1 tbsp capers, drained and rinsed
3 tbsp parsley, chopped

dressing

3 tbsp olive oil
1 tbsp truffle oil (if you have it, if not, use some more olive oil)
2 tablespoons sherry vinegar
1 tablespoon honey
2 tsp sesame oil
1 teaspoon dijon mustard
salt and pepper to taste

Directions

1. Cook wheat berries according to manufacturer's directions. When finished cooking, place in a large bowl.

2. Preheat oven to 400ยบ. Toss cauliflower florets with olive oil and place on a large baking tray. Bake for 20-30 minutes, or until lightly browned, stirring once or twice. Add to wheat berries. Stir in peppers, chickpeas, capers and parsley.

3. In a separate bowl, whisk together all ingredients. Pour over wheat berry mixture and toss to coat.

1 comment:

janet @ the taste space said...

I am totally with you for your lunch selections - leftovers all the way! A bonus when you get both grains and legumes in a tasty salad. I bet this would be great for a barbecue, too.... I need some inspiration and this may fit the bill. :)

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