This simple but satisfying salad is made with fresh spring peas, mint and lemon. The marinated feta and toasted pine nuts add tangy and earthy flavors. For an additional kick I topped the salad with ground Sumac. If you’ve never used Sumac give it a try. It has a tart, slightly sweet flavor that is great over salads of all kinds. Try using it on any dish on which you might squeeze fresh lemon juice. If it’s not in your pantry and you don’t want to wait Paprika also works well.


1 cup wheat berries (from the 2012 CSA share)
3 cups water, chicken broth or veggie broth
Juice from 1 small lemon or half large lemon
1/2 tsp. paprika
1 cup fresh peas
Artichoke hearts (14 oz. can or 3 fresh, steamed with outer petals removed)
1 clove garlic, minced
1 tablespoon fresh mint, finely diced
1 tablespoons olive oil
1/4 cup pine nuts, roasted
salt & pepper to taste
Sumak or Paprika for topping

Sort and rinse wheat berries. Place in heavy sauce pan and cover with water. Soak overnight or for 6-8 hours. If using broth, drain water and add broth. Bring to a boil over high heat, then reduce heat, cover, and simmer for 1 hour.

Break up the feta into small pieces and place in a bowl. Add juice from lemon and 1/2 tsp. of paprika and toss lightly. Set aside to marinate.


Heat a large saute pan over medium heat. Add a tablespoon of olive oil, then add artichoke hearts and garlic. Cook for one minute, then add peas and cook until crisp-tender (about 2 minutes).

Place wheat berries in a large bowl. Add artichoke and pea mixture and toss lightly. Add mint and most of the pine nuts (reserve a few for placing on top) and toss again. Spoon onto serving plates and top with feta, remaining pine nuts, and sprinkle with Sumac (or paprika).