Mediterranean tender wheat with golden zucchini, sun-dried tomato, and lemon ricotta cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Meanwhile, place the wheat berries in a pot with 900 ml (3.8 cups) water and 4 g (3/4 tsp) salt. Bring to a boil, reduce the heat, and cook partially covered for 30 to 35 minutes, until tender but still pleasantly chewy. Drain if needed and set aside.

2. 2

   In a sheet pan or oven-safe skillet, combine the zucchini, red onion, and half of the garlic with 30 ml (2 tbsp) olive oil, dried oregano, fresh thyme, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper.

3. 3

   Roast the vegetables at 220 °C / 425 °F for 18 to 22 minutes, stirring halfway through, until the zucchini is browned at the edges and the onion is soft.

4. 4

   While the vegetables roast, make the ricotta cream. In a bowl, mix the ricotta, Greek yogurt, lemon zest, 30 ml (2 tbsp) lemon juice, the remaining garlic, 15 ml (1 tbsp) olive oil, 2 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Whisk until smooth and creamy.

5. 5

   Transfer the cooked wheat berries to a large skillet or wide pot. Add the chopped sun-dried tomatoes and fresh spinach. Fold in the hot roasted vegetables so the spinach wilts from the residual heat. Mix well.

6. 6

   Taste and adjust with the remaining salt and pepper if needed. Add half of the fresh parsley and stir to distribute the flavors.

7. 7

   Serve the tender wheat on plates or on a serving platter. Spoon the lemon ricotta cream over the top and finish with the toasted sliced almonds and the remaining fresh parsley.

8. 8

   For a warmer finish, you may return the assembled dish to the oven for 3 to 4 minutes at 180 °C / 350 °F before serving, just to gently warm the cream without drying it out.