Ottolenghi love: Whole wheat and mushrooms with celery and shallots

Another BBQ, another tasty Ottolenghi salad. (Did I mention how much I love this book? =p)

We enjoyed a late burst of summer for a one-month old's birthday BBQ over the weekend. I was given the job of providing vegetarian and gluten-free friendly salads.

First up: one for your favourite vegetarian.
This salad goes out to all the oft-neglected vegetarians who bravely front up to meat-fuelled BBQs. This salad has a lovely sweetness and freshness, and is a fantastic side for a sausage or chop or two! Scale up ingredient amounts as required.

Enjoy!

Whole wheat and mushrooms with celery and shallots
from Ottolenghi the Cookbook
serves 4

200g whole wheat grains
3 tbsp soft brown sugar
50 mL good quality sherry vinegar (I substituted red wine vinegar)
2-3 shallots, finely chopped
3 celery stalks, finely chopped
200g button mushrooms, sliced 5mm thick
40g flat leaf parsley leaves
10g tarragon leaves
50mL olive oil
coarse sea salt and black pepper

1. Wash the wheat in plenty of cold water, then transfer to a large bowl and cover with fresh water. Leave to soak overnight.
2. The next day, drain the wheat, put it in a large pan with fresh water. Cover and simmer for 45-60 minutes. The grains should have now softened up but still have a bite. Drain in a colander and leave to cool.
3. You need to make the dressing at least an hour before serving the salad. Whisk together the sugar and vinegar until the sugar is completely dissolved. Add the shallots and celery, and leave to marinate.
4. To assemble the salad, put the mushrooms in a mixing bowl and toss with the dressing. Add the wheat and then tear in the parsely leaves. Add the whole tarragon leaves, plus the olive oil and some salt and pepper. Taste, adjust the seasoning accordingly and serve.