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Super wheatberry with roasted carrots and salmon

  • 4.0 Star
  • Timer Prep 10 min
    Cook 30 min
  • Chart 231.0 cal/
  • Chef hat Medium


Crush the garlic cloves. Roughly chop the fresh dill.


  1. 1 Preheat the oven to 190˚C/375˚F/gas 5 (170˚C for fan ovens). Put the carrots in a roasting tin and drizzle over half the oil. Scatter over the garlic and cumin seeds, then season. Roast for 30 minutes, until the carrots are just tender.
  2. 2 Cook the Super Wheatberry according to the packet instructions. Gently mix together with the carrots, salmon and dill, and arrange on a serving dish. Scatter over the pomegranate seeds.
  3. 3 To make the dressing, mix together the buttermilk, remaining olive oil and 1 tbsp warm water, then season. Drizzle the dressing over the dish to serve.

1 Review

  • Kirsten

    Not sure the flavour combinations completely worked but with a few personal touches it could be a great dish. I added some chopped olives which was nice and next time I think I'll substitute the pomegranate for toasted pine nuts and roasted red peppers.

  • Average per serving
  • Calories 231.0kCal
  • Fat11.0g
  • Saturated2.2g
  • Salt0.82g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg