For this simple, healthy, light yet incredibly satisfying salad, nutty, chewy ancient einkorn berries-the most primitive of any wheat on earth are blended with fresh blackberries, roasted peanuts, and herbs and tossed in a garam masala vinaigrette. It makes a great meal and also a perfect side for some roasted chicken. If preferable, you can substitute spelt or emmer for the einkorn.

Salad	Garam Masala Vinaigrette
150 g Einkorn berries,rinsed 1/2 tsp Ground turmeric 1 tsp Sea salt 500 ml Water 150 g Blackberries 80 g Peanuts, roasted and salted 3 stalk Scallions, thinly sliced Some mint leaves, coarsely chopped	2 tbsp Fresh lemon juice 2 tbsp White balsamic vinegar 2 Garlic cloves, finely minced 1 tsp Fresh grated ginger root 1 tbsp Garam masala powder 80 ml Olive oil 20 ml Cold pressed peanut oil 1/2 cup Flat parsley, coarsely chopped Sea salt and ground black pepper to taste

li>Combine einkorn berries, turmeric, salt and water in a medium pot. Bring to a boil over high heat, reduce to a simmer and cook uncovered for 55 to 65 minutes or until the einkorn berries are tender. Drain and let cool slightly.
While the einkorn berries are cooking, make the vinaigrette. Combine lemon juice, white balsamic vinegar, garlic, ginger and garam masala in a bowl. Slowly whisk in olive oil and peanut oil. Stir in chopped parsley.
1. To assemble salad, stir in enough vinaigrette to moisten the warm wheat berries. Add blackberries, roasted peanuts, scallions and mint and gently toss to combine. Taste and season with salt and pepper.