Wheat berry salad with bacon and peas

Step by Step

Step 1

In large saucepan, bring wheat berries and at least 8 cups (2 L) water to boil; reduce heat and simmer, covered, for 1-1/2 hours or until tender. Add peas; simmer for 2 minutes. Drain and rinse well in colander; set aside.

Step 2

Meanwhile, cut bacon into bite-size pieces; in large skillet cook bacon over medium-low heat until lightly crisped. Drain on paper towel-lined plate.

Step 3

In large bowl, whisk together lemon juice, honey and red pepper flakes. Add drained wheat berries and peas, onions and mint; toss to coat. Season with salt and pepper to taste. (Salad can be prepared up to 24 hours ahead; cover and refrigerate. Serve at room temperature.)

Step 4

Line 4 dinner plates with arugula. Top with wheat berry mixture, bacon and tomato halves.

Ingredient

Fresh lemon juice

45 ml 1.58 fl. ozs
Ontario honey

15 ml 0.52 fl. ozs
Wheat berries, rinsed

1 cup 250 ml
Ontario peas

1 cup 250 ml
Slab smoked ontario bacon (about 1-inch/2.5 cm thick)

8 oz 250 g
(0.5 ml) crushed red pepper flakes

0.12 tsp 0.12 tsp
Chopped ontario red onion

0.5 cup 125 ml
Chopped fresh ontario mint or 1/2 cup (125 ml) chopped fresh ontario coriander

0.25 cup 50 ml
(1.5 l) ontario arugula

6 cups 6 cups
Ontario greenhouse or field cherry tomatoes, halved

2 cups 500 ml