.jpg?e0c879 "Leek Salad with Grilled Haloumi and Triticale Berries from A Thought For Food #recipe #vegetarian")
.jpg?e0c879 "Leek Salad with Grilled Haloumi and Triticale Berries from A Thought For Food #vegetarian #recipe")
.jpg?e0c879 "Leek Salad with Grilled Haloumi + Triticale Berries from A Thought For Food #vegetarian #recipe")
The conversation started so many months ago. I can’t even remember exactly when. September maybe? Maria and I met for coffee (ok, it was cocktails) after having connected through Twitter. We chatted about our various projects and backgrounds, but, really, we connected over our mutual love for food. At the time of our meeting, I had yet to get my hands on her book Ancient Grains for Modern Meals, but the word around town was that the book was amazing. When I told her I hadn’t checked it out, she generously offered to send two copies (one for me and one for a giveaway). When the books came in the mail, I plopped down on the couch and began flipping through. Every single recipe looked right up my alley. Loads of healthy, vegetarian dishes. But some of the ingredients, well, I was a little nervous I’d get my hands on them.
And then, magically, in my CSA box, we received a bag of locally harvested triticale berries (a hybrid of wheat and rye). I had NO idea what I was supposed to do with them, so I sent Maria a message and asked her if there was a way to include them in one of her dishes. She directed me to her leek salad (“This recipe combines both of the cultures I was raised in, Germany and Greece: rye is widely used in Northern Europe while all the flavors of the salad are Mediterranean, orange, fennel, sun-dried tomatoes, herbs, and haloumi.”) and I was sold. I’d make it that week.
But then I didn’t… not that week nor the next week or month (well, four months) after. Until I got around to it last week… finally. Better late than never, right?
I’ve adapted the recipe slightly, removing the capers and adding in some marinated artichokes and I decided a little chopped up orange peel would add some brightness (I’ve come to terms with my obsession with citrus zest), but, really, the credit goes to Maria for building such a satisfying vegetarian dish.
Oh, and I do have a copy of Ancient Grains to giveaway. You won’t be disappointed. It’s chock-full of information about grains… where they come from, how to cook them, and what to do with them.
TO ENTER THE GIVEAWAY: Leave a comment on this post
For additional entries: Share this post on Pinterest, Twitter, and/or Facebook and leave a comment telling us you’ve done each one.
Official Rules: This is open to US/Canadian residents only. No purchase necessary. Giveaway will end on March 18th 2013 at 12:00 pm EST. One winner with a valid entry will be selected at random using random.org. The winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.
Leek Salad with Sun-Dried Tomatoes, Artichokes
and Triticale Berries
(Slightly adapted from Maria Speck’s Ancient Grains for Modern Meals)
Ingredients
1 1/2 cups water
3/4 cup triticale berries or rye berries, soaked overnight and drained
—
2 medium leks, cleaned and cut into 3/4 inch segments (about 4 cups
1/2 cup vegetable broth
1 (2- by 1-inch) strip orange zest, white pith removed
1/4 cup chopped oil-packed sun-dried tomatoes, drained, 2 teaspoons oil reserved
1/2 cup marinated artichoke hearts, quartered
1/4 cup chopped fresh mint, plus 2 tablespoons for garnish
3/4 teaspoon fennel seeds
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
—
1/4 pound haloumi cheese
1 1/2 teaspoons dried crumbled oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried red pepper flakes
Directions
1. Prepare the triticale berries by placing the water and berries in a saucepan and bringing it to a boil. Reduce the heat to a simmer, cover, and cook for 50 minutes. Remove from heat and let sit for 10 minutes. Drain any leftover liquid and transfer to a serving bowl to let cool.
2. To prepare the salad, bring the leeks, veggie broth and orange zest to a boil in a saucepan. Reduce heat to a simmer, cover the pot, and cook until the leeks are soft 5 to 7 minutes. Remove the orange peel and set aside. Drain the leeks and add them to the bowl with the triticale berries. Chop the orange peel into thin strips and add it to the bowl, along with the sun-dried tomatoes, marinated artichoke hearts, 1/4 cup mint, fennel seeds, sea salt, and black pepper.
3. Position an oven rack about 6 inches below the heat source and preheat the broiler. Cut the haloumi cheese into thin slices, about 1/4 inch thick. Rub each piece with the sun-dried tomato oil and sprinkle with the oregano, black pepper, and red pepper flakes. Make sure both sides are coated with the oil and spices.
4. Transfer the cheese to a broiler pan and broil the haloumi until the slices begin to brown at the edges, approximately 5 minutes, turning once half way through with a spatula. Keep an eye on the cheese as you do not want it to dry out.
5. Transfer the triticale salad to a platter and top with haloumi. Sprinkle the remaining 2 tablespoons of mint on top and serve.
Tags: Vegetarian
Reprinted with permission from Ancient Grains for Modern Meals by Maria Speck, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
This is *exactly* what I need right now! I’m working in more vegetables and unprocessed whole grains and seeds to our diets and I sure could use the recipes AND inspiration! Would love to win it.
Pinned to my personal Pinterest…
Pinned to my blog’s Pinterest… (can that count? I hope so!)
Posted to facebook… wonder if any of my friends will make it and bring me some, like I asked them to do
I’d eat this! Will someone bring some to me, right now?
This salad is so gorgeous! Amazing photos Brian!
That looks incredibly delicious. I’ve been wanting this book for a long time.
I’d love to win this book!!! it would make a lovely addition to my cookbook collection!
Yummy…I love this salad!!!
Absolutely gorgeous photos, Brian! And such lovely flavors in this salad!
I’ve never heard of triticale berries! This book sounds wonderful, as does your recipe.
I’m getting grained! GETTING GRAINED.
(that’s code for, I want this book.)
I would love to win this giveaway! This cookbook looks awesome!!
Oh my, this looks fantastic! I was just browsing looking for an idea for dinner tonight. Know what I’m making… Thank you!
Beautiful photos!
Looks fabulous, Brian. We’re getting into grains more and I love the varieties I’ve never even tried. Great photos as usual, my friend!
Yum. Halloumi on the grill is one of my favorite things, and this is the perfect way to make it into a meal (a gorgeous one to boot!). Thanks for the beautiful images as always Brian:)
I do have haloumi cheese in the fridge, but have never heard of triticale berries! Looks like a fabulous book and I really should incorporate more grains!
I’ve cooked and eaten a lot of interesting grains in my day, but never triticale. I don’t believe I’ve ever seen it in the store, though be sure I’ll keep my eyes peeled now!
sounds delicious and of course your photos are wonderful!
That is one GORGEOUS dish–looks like a fantastic book!
OK, I’m not commenting JUST to enter the giveaway…but, I certainly won’t pass up a chance to own that book! I seriously am loving this recipe! You had me at haloumi.
The last couple of months I have changed the way I eat. Eating more foods like, green drinks, grains, vegetables and fish. This would help teach me to make inspiring new recipes and to continue to eat a healthier diet.
I’m competing with Gail for this cook book. I tweeted the giveaway
.
I would love to win this giveaway! This cookbook looks great!
This book is just what you’re looking for. Full of wonderful information (I had no idea there were so many grains!)
I know… haloumi will do it every time.
Good luck!
That Haloumi looks delicious!
Your salad looks like a cover photo – gorgeous!
I’ve never even heard of triticale berries before–that must have been a huge shock to randomly get them in your box! The combination of grilled halloumi, tender leeks, and chewy grain sounds just right.
Thanks for the giveaway opportunity!
It’s sad that so many grains are overlooked. No surprise that a publishing company in Berkeley decided to bring more information to the table. This city was always famous for its unconventional approach to food and ingredients.
MMMnnnn…. I think that I would LOVES me some Haloumi, if I knew what Haloumi was.
¡Viva los granos ancianos!
This salad looks gorgeous! Plus, it’s not the “same old, same old.”
I live in NYC so I should be able to find those berries, right??
Thank you!
This sounds SO delicious and SO healthy.
Wonderful photos too!
Wow. What a gorgeous photo that makes me want to run out and get me some grains! Oh, and if I won the giveaway I’d be totally stoked.
I made a farro salad last night and would love to have an ancient grain resource. Thanks for the recipe!
What a fantastic idea for a book! I am fascinated with grains and always looking for new and exciting recipies.
Now that’s a cookbook I would put to good use!
This looks fabulous. I was just talking about Haloumi to a work colleague. Will make this for him so that he can taste it! Am also a vegetarian and love cooking with grains. Would love this cookbook! Count me in the draw! Thanks for sharing.
Pinned! This looks lovely. Count me in for this give-away contest!
what a gorgeous salad! I would love to win this book, I love grains!
karenreichmann@hotmail.com
I’ve been a a more whole grain trip of late Brian. This looks like a celebration of eevrything good about food. Gorgwous!
I can’t really eat grains any more, but I wouldn’t mind some of that grilled haloumi!
I would love to have this cookbook! I posted it on Pinterest and Facebook.
Wow – triticale – never heard of it and am now also intrigued! Have been meaning to come over and look at this salad ever since I saw the pic on Instagram and I was not disappointed
In love with all the diverse flavours of this dish – and I imagine I could substitute something like lentils of even farro if I cant find triticale berries? I am SUCH a sucker for halloumi…
Tweeted the giveaway.
thanks for taking the time to read my post and leave a comment. It’s wonderful to know that there are others like me that need a creative outlet (that luckily) involves food. Just thought I’d pop over to thank you in person.
I’ve been admiring your work for some time. Thanks for the inspiration!
Oh yes, better late than never! And this salad looks gorgeous. Aren’t the best recipes the ones inspired by friends (and CSA boxes?) I certainly think so! I love both the colors and the textures of this salad. Thanks for sharing love.
I’ve been looking for more ways to use halloumi AND cook with different grains for my whole foods personal chef business. I think you’re in my head. Stay awhile, I can use this.
Ooo…thanks for the giveaway. This looks like a great way to shake things up in the kitchen.
I pinned this on Pinterest.
I also shared this on Facebook. Any tips as how to get a reluctant man (boy at heart) to branch out in the grains dept?
I don’t live in the US or Canada but I’ve actually been meaning to buy this book anyway because Amazon keeps suggesting it to me. Now I’ve seen this recipe it’s going on the To Buy list.
My goal this year is to eat food closer to their natural form and to eat less. This involves only eating my stomach growls and not when I am bored or just because it’s time to eat. Along with eating food that less prepared of processed.
Shared your post on Facebook (of course I did, bug surprise there).
I’ve never tried haloumi, but man does this look good! Look at the caramelization on that cheese
What a beautiful salad, Brian! I’m famished right now (not the time to surf my favourite blog) but here I am. And now I need to make this!
Wow, how cook to get triticale berries in your CSA Box! I just picked up some haloumi last week from the Greek market – would love to try your recipe – it sounds fantastic!
the berries sound interesting! such inspiring dishes from Maria’s book, this dish (and your version included) makes me crave grains and haloumi! beautiful post #lovegrains
As an aspiring foodie, I’m just getting into the whole ancient grains thing and this cookbook (and recipe obvee) look so good!
you make some pretty sexy food
I love every thing about her book and your triticale berries are tantalizing in this beautiful salad!
Looks like a great cookbook and a great way for my family to try to get more grains into our diet! Awesome photos!
Looks great!!
[...] Leeks Tip: most recipes utilize the white part, stalks should be straight and firm, leaves bright and green Recipe: Leek Salad with Sun Dried Tomatoes, Artichokes and Triticale Berries [...]
When I originally commented I clicked the -Notify me when new comments are added- checkbox and now every time a comment is added I get four emails with the exact same comment. Is there any way you can eliminate me from that service? Thanks!
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