Nothing too original in this recipe but Paris picnicking season is well underway and there is always call for a Tupperware container of some kind of “salad”. It’s always fun too to raise Parisian eyebrows with random combinations of sweet and savoury.  It took me a long time to figure out that the exotic wheat berry as spoken of by North American cooks and foodies was in fact the humble blé as served in the work canteen. They’re  another great grain to add to the mix if you’re sick of quinoa/millet/rice etc…

apricucumbering2

apricucumbering1

Ingredients

- 1 generous cup wheatberries
- 5/6 small fresh apricots
- 1 tablespoon tamari

- 1/2  teaspoon brown sugar
- 2/3 tablespoons nut or olive oil
- half a large cucumber
- 1/2 clove garlic diced
- salt and pepper to taste

Making

Heat a tiny amount of butter or oil in a pan and toss the wheat berries in it until they’re coated. Add 2 cups cold water and bring to the boil. Lower the heat and remove once all water has been absorbed and the wheat berries are soft to the bite. Rinse the grains under running water in a colander to remove the starch and stop cooking. Set aside in a large bowl.

Remove the pits from the apricots chop both these and the cucumber small pieces. In a small bowl mix together the oil, garlic, tamari and sugar. Toss the apricots and cucumber in this mixture until fully coated.

Mix the apricot cucumber mixture into the wheat berries.

Leave to marinade a little, let the flavours develop or chill until it’s time to picnic!