A hearty and healthy lunch combining toothsome wheat berries, clean greens and crispy fried onions. Wheat berries are the entire wheat kernel except for the hull. They take a while to cook but have a good nutty texture, lending real substance to a dish.

If you cannot source wheat berries try pearled spelt, barley, couscous or bulghur wheat.


  • 100g purple sprouting broccoli, trimmed if necessary
  • 100g wheat berries (or one of the alternatives below)
  • 4 tbsp sunflower or vegetable oil (or use the oil you used to fry the onions)
  • 1 fresh red chili, very finely sliced
  • 2 garlic cloves, very finely sliced
  • handful of Crispy Fried Onions (optional)
  • salt and black pepper


  1. Boil the purple sprouting broccoli for 3–4 minutes, until just tender. Remove with a slotted spoon and plunge into very cold water before draining. Add the wheatberries to the same water and cook for 25 minutes, or until cooked but still chewy. Drain in a colander.
  2. Wipe out the pan and heat the oil in a frying pan on a medium heat. Add the chili and garlic and fry, stirring, until the garlic has turned golden.
  3. Add the broccoli and fry for a couple more minutes, then add the drained wheatberries and a handful of crispy fried onions, if using. Mix everything together, check the seasoning and add a dash more onion oil if it seems dry. Serve warm.

This is a vegan recipe, totally delicious and a good way to make a difference.