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A delicious, light yet filling salad recipe of chewy, subtle nutty wheat berries and juicy watermelon tossed with a simple tangy raspberry vinaigrette.

Wheat berries are high in fiber, low in calories and packed with vitamins and minerals. and are as easy as rice to prepare — perfect for a meal any time of year. You can purchase wholewheat berries at your local whole foods market or specialty food store.

50 g Wheat berries
300 ml Water
500 g Watermelon
Flat parsley leaves
Olive herb needles
2-3 tbsp Raspberry vinegar
1 tbsp Olive oil
Salt
Cayenne pepper to taste

Combine wheat berries and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer until tender, about 50 minutes. Drain and let cool.
Cut the flesh from the watermelon and cut into bite size pieces, removing and discarding the seeds, and add into the wheat berries together with parsley leaves and olive herb needles.
In a small bowl, combine raspberry vinegar, salt, cayenne pepper, and whisk until salt is dissolved. Whisk in the olive oil until well blended. Pour the dressing over the wheat berry mixture and toss gently until everything is coated and evenly mixed.

These banana cookies are free of sugar and so healthy that you can even enjoy them with a glass of milk as the breakfast. Feel free to replace rolled spelt flakes with old fashioned oats and fresh stevia leaves with other sugar substitutes or honey.

3 Overripe bananas
240 g Rolled spelt flakes
120 ml Skim milk
1 Egg
1/2 tsp Vanilla extract
1 tbsp Peanut butter
10 Fresh stevia leaves, chopped

Preheat the oven 160C/320F, fan forced. Line two baking sheets with parchment paper.
Mash overripe bananas and mix with rolled spelt flakes, skim milk, egg, vanilla and peanut butter. Fold in chopped fresh stevia leaves.
Place heaping tablespoon-sized batter onto the prepared baking sheets and cook for 20 minutes until lightly golden brown. Makes about 2 dozen of cookies.

These lemon bars, adapted from Giada De Laurentiis via foodnetwork, are more of a shortbread with a thin lemon glaze. They don’t have the same texture as a lemon bar.

Bars	Glaze
130 Refined spelt flour 2-3 tbsp Fresh lemon thyme leaves, chopped 1/2 tsp Fine sea salt 120 g Unsalted butter, at room temperature 60 g Powdered sugar 2 tbsp Fresh lemon juice 1/2 tsp Pure vanilla extract	2 tbsp Fresh lemon juice 70 g Powdered sugar

Place an oven rack in the center of the oven. Preheat the oven to 165C/325F. Line an 8-inch baking tray with parchment paper.
In a small bowl combine flour, lemon-thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together softened butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla.
Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
Whisk the lemon juice and powdered sugar together for the glaze in a medium bowl until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
Lift the parchment paper to remove the crust from the pan. Cut into the bars and arrange on a serving platter or store airtight in a plastic container at room temperature.

This simple yet delicious fig salad incorporates with all wonderful flavours of the saltiness of Parmesan, the sour tang of vibrant red currants and the sweetness of figs and balsamic reduction.

60 ml Balsamic vinegar
1/3 head Lollo rosso lettuce, torn into bite-size pieces
2-3 Ripe figs, cut into wedges
2 tbsp Parmesan, shaved
1 handful Red currants
1-2 tbsp Argan oil
Salt and freshly mulled black peppercorns

Heat a small saucepan over medium low heat. Add in balsamic vinegar and reduce for about 5 minutes until thick and syrupy.
In a salad bowl, combine lollo rosso lettuce, figs, shaved Parmesan, red currants and argan oil. Divide between two serving plates and drizzle with balsamic reduction. Season with salt and pepper to taste.

This delicious potato salad brings together new potatoes, peas, and Prosciutto tossed with a light yogurt mint dressing, an excellent compliment to just about any meat dishes.

It is best served warm or at room temperature or if making ahead, place in the fridge. When ready to serve, bring to room temperature and fold in a few extra tablespoons of yogurt dressing.

Potato Salad with Peas and Mint

adapted from Chow

500 g New potatoes, scrubbed
Salt
50 g Prosciutto
1 Small shallot, thinly sliced
Freshly ground black pepper
120 g Frozen peas
2 tbsp Plain yogurt
2 tbsp Milk
2 tbsp Fresh mint leaves, finely chopped

Place the potatoes in a large pot filled with salted water and bring to a boil over high heat. Once the water boils, reduce the heat to medium and simmer until tender, about 20 minutes. Drain the potatoes and set aside until cool enough to handle.
Meanwhile, cook the Prosciutto in a large frying pan or cast iron skillet until well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
Return the pan, with the bacon fat, to the stove over medium heat and add the shallot. Season well with salt and pepper and cook until softened, about 2 minutes. Add the peas and cook until tender, about 2 minutes. Remove from heat and transfer to a large bowl to cool.
Once the potatoes are cool, cut into large dice and add to the pea mixture. Add the yogurt, milk, mint, and the Prosciutto and fold until the potatoes are well coated. Taste and adjust the seasoning as needed. Serve at room temperature.

A simple and delicious bulgur salad, adapted from Eat Smarter, with coriander honey carrots giving it a hint of well-balanced earthy pungency and lingering sweetness.

250 ml Fresh tomato juice
100 g Wholegrain bulgur
400 g Carrots
1 tsp Coriander seeds
3 tbsp Olive oil
Salt and pepper to taste
1 tbsp Honey
1 Yellow bell pepper
1 handful Chives, cut into rings
1 tbsp Olive herb needles, optional
1 clove Garlic, finely minced
Fresh coriander leaves, chopped
1 tsp Lime juice

Bring tomato juice in a pot to a boil. Turn the heat off. Pour bulgur into the tomato juice. Cover and set aside until most of the liquid has been absorbed, about 30 minutes.
Meanwhile rinse, peel and cut the carrots horizontally into 4 sticks. Crush the coriander seeds in a a mortar and pestle.
Heat one tablespoon of olive oil in a skillet over medium heat. Add in carrot sticks and cook briefly. Add in crushed coriander seeds, salt and pepper. Pour in 4-5 tablespoons of water and cook, covered, for 5 minutes over medium heat. Add in honey and bring the mixture to a boil. Remove and set aside to cool.
Peel, core, seed and finely dice the yellow bell pepper. Place them in a salad bowl together with chopped chives, olive herb needles if used, minced garlic, coriander leaves, lime juice, bulgur and the rest of olive oil. Season with salt and pepper. Toss everything together. Serve the bulgur salad with coriander carrot sticks.

Healthy and nutritious, a delicious rye spelt bread adapted from Brot backen-Köstliche Rezepte aus der guten alten Zeit©angiesrecipes, is strewn with a mix of flax, pumpkin and sunflower seeds and bursting with flavour.

380 g Light rye flour
380 g Refined spelt bread flour
20 g Sea salt
20 g Fresh yeast, crumbled
2 tsp Honey
100 ml Lukewarm water
150 g Sourdough starter
400 ml Buttermilk, at room temperature
50 g Pumpkin seeds
50 g Flax seeds
50 g Sunflower seeds

Mix light rye flour, spelt bread flour, and sea salt in a mixing bowl. Make a well in the center, and place the yeast, and honey in the well. Add in lukewarm water and a little flour from the sides of well. Stir the mixture until it resembles thick porridge. Cover with a kitchen towel and leave it aside for 15-20 minutes.
Add in the sourdough and buttermilk. Stir until the dough comes together and pulls away from sides of bowl. Turn it out onto a lightly floured work surface and form the dough into a ball. Dust the ball of dough with some spelt flour and proof, covered with a kitchen towel, for 20 minutes.
Push the pumpkin, flax, sunflower seeds into the dough and knead and knead the dough until the seeds are incorporated.
Divide the dough into two portions and shape each into a round. Place them on a baking tray dusted with flour and proof, covered with a kitchen towel, for another 20 minutes. Preheat the oven to 220C/430F. Cut some decorative slashes on the top of bread.
Bake the bread in the center of the hot oven for 15 minutes then reduce the oven temperature to 180C/350F and bake the bread a further 45 minutes. Remove from the oven and brush with water. Return the bread to the oven and bake for 5 more minutes until nicely golden brown and crusty.

I am sending this to the "Bake Your Own Bread-April" at Girlichef.

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Potato Salad with Peas and Mint

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