Wheat Berry Salad with Fava Beans and Trout Roe

By blum099

Ingredients

• 4 cups vegetable stock
• 1 1/2 cups white wheat berries
• 3 cloves garlic, peeled and smashed
• 1 small yellow onion, halved
• Kosher salt and freshly ground black pepper, to taste
• 4 lb. fresh unshelled fava beans (or 4 cups frozen and defrosted shelled fava beans)
• 1 cup fresh peas
• 1 cup roughly chopped fennel fronds or dill
• 3/4 cup olive oil
• 1/3 cup champagne vinegar
• 3 oil-packed anchovy fillets, drained and mashed into a paste
• 1 cup labneh (strained yogurt)
• 6 oz. trout roe
• Maldon flake sea salt, for garnish

Details

Adapted from links.lifestylesandtravel.com

Preparation

Step 1

1. Bring stock, wheat berries, garlic, onion, salt, and pepper to a boil in a 4-qt. saucepan. Reduce heat to medium-low; cook until wheat berries are tender, about 1 hour. Discard garlic and onion and strain wheat berries; place in a large bowl, cover with plastic wrap and set aside.

2. Bring a large pot of salted water to a boil. Cook fava beans until tender, 1–2 minutes; drain and transfer fava beans to an ice bath until chilled. Drain and shell fava beans into bowl with wheat berries. Add peas, ¾ cup fennel fronds, the oil, vinegar, anchovy paste, salt, and pepper; using your hands, mix salad until combined. To serve, spread labneh on plates and top with salad; garnish with remaining fennel fronds, the trout roe, sea salt, and pepper.