Warm wheat berry salad with golden zucchini, roasted apricots, and lemon feta cream with toasted seeds

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the apricots on a baking tray, add 15 ml (1 tbsp) olive oil, the honey, a pinch of salt, and some black pepper. Toss well and roast for 12 minutes, until tender and lightly caramelized.

2. 2

   While the apricots roast, heat a large skillet over medium-high heat. Add 30 ml (2 tbsp) olive oil and sauté the red onion for 2 minutes. Add the zucchini, sweet paprika, 1/2 teaspoon salt, and some pepper. Cook for 8 to 10 minutes, stirring only once or twice, until the zucchini is deeply golden around the edges.

3. 3

   Toast the sunflower seeds in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove immediately so they do not burn.

4. 4

   Make the feta cream: crumble 100 g (3.5 oz) of the feta and mix it with the Greek yogurt, the finely grated lemon zest, and 15 ml (1 tbsp) lemon juice. Blend or mash until thick and smooth.

5. 5

   Make the vinaigrette in a large bowl: mix the remaining 15 ml (1 tbsp) olive oil, the red wine vinegar, the remaining 15 ml (1 tbsp) lemon juice, the chopped mint, 1/2 teaspoon salt, and black pepper to taste.

6. 6

   Add the still-warm cooked wheat berries to the bowl with the vinaigrette and toss well so they absorb the dressing. Add the red onion and golden zucchini, and mix gently.

7. 7

   Add the arugula to the bowl and toss lightly so it wilts just slightly from the residual heat. Add the roasted apricots and half of the toasted sunflower seeds.

8. 8

   Spread the feta cream on the base of a serving platter or divide it among plates. Spoon the warm salad over it. Crumble the remaining 60 g (2.1 oz) feta on top and finish with the rest of the sunflower seeds, a final drizzle of olive oil if desired, and a little more black pepper.