Roasted Pepper & Einkorn Wheat Berry Salad

Instructions

1. Preheat your oven to 410° F.
2. Bring 3 cups of salted water to a boil. Once boiling, add the wheat berries and let simmer for 30-35 minutes or until soft. Once cooked, drain them, and place them in a large salad bowl to cool.
3. While the wheat berries are cooking, cut the peppers in half, length-wise, and remove any seeds. Most of the seeds should pull away easily along with the inner membranes. Place the skin side up in an oven tray, without letting any overlap. Drizzle with 2 tablespoons of olive oil and a few pinches of salt. Coat all sides of the peppers using your hands to spread the olive oil and salt. Once the oven has reached the required temperature, place the peppers in and let them bake for about 20 minutes or until flattened and blistered.
4. Let the peppers cool on the side for 10 minutes or until cool enough to touch, then remove the skin with your hands or a fork. It should be easy to remove, but if some areas are not blistered enough leave the skin on there.
5. Roughly chop the peeled peppers into bite sized pieces, then add them to the same bowl as the wheat berries, along with any juices of olive oil from the tray they were cooked in. Add the crumbled feta, balsamic vinegar, remaining olive oil, and salt and pepper to taste. Mix the ingredients well until evenly distributed. Place the salad in the fridge for 20 to 30 minutes before serving, then serve cold, topped with a few fresh basil leaves.