Apple and Wheatberry Waldorf with Kahikatea Croutons

Apple and Wheatberry Waldorf with Kahikatea Croutons

Ready in 20 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, October 21, 2018.


Wheatberry Waldorf

  • ½ bunch asparagus
  • 1 pack wheatberries
  • 1½ packs walnuts
  • 2 stalks celery
  • ½ red onion
  • 1 apple

Camembert Croutons

  • 1 wheel camembert cheese
  • ¼ cup flour
  • 1 egg
  • 2 Tbsp milk
  • 1 cup panko breadcrumbs
  • ½ bunch parsley, chopped

Apple Dressing

  • 2 Tbsp tart apple syrup
  • 3 Tbsp mayonnaise
  • 2 tsp vinegar
  • Zest of ½ lemon *

To Serve

  • Basil leaves

Have Handy

  • olive oil
  • pepper
  • salt


  1. Cook wheatberries Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Cut asparagus into 2cm lengths. Add wheatberries to pot and cook for about 15 minutes, until tender. Add asparagus and cook a further 1 minute, until tender. Drain well, rinse under warm water and set aside to drain.
  2. Prep croutons Cut camembert cheese into 2cm wedges. Mix flour with 1 tsp salt in a small bowl; whisk egg with milk in a second bowl; mix breadcrumbs with parsley in a third bowl. Coat each piece of cheese in flour, then egg. Repeat with flour and egg again. Toss through breadcrumbs, shaking off any excess. Coating in flour and egg twice helps the cheese to hold its shape.
  3. Cook croutons Place crumbed cheese on a lined oven tray. Bake on top rack of oven for about 7 minutes, until golden.
  4. Prep dressing In a large bowl, combine all apple dressing ingredients and season.
  5. Finish salad Finely chop walnuts; thinly slice celery; finely dice onion; cut apple into thin matchsticks. Add to bowl with dressing, along with drained wheatberries and asparagus. Mix and season.
  6. Serve Waldorf salad on plates, then top with Camembert croutons and basil.

Nutritional Information

Energy 2758 kj
659 kcal
Protein 29.1g
Carbohydrate 72.1g
Fat 25.6g