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Cardamon spiced apple compote

Ingredients
500g of  washed, chopped apples (I dont peel mine)
4 tbsp water
2 tsp spices – cardamon, cinnamon or ginger work well

Method
Place your fruit into a heavy bottomed pan
Add the water
Cook the fruit over a low to medium heat with the lid on for approx 20 minutes
Once the fruit has softened, remove the lid and cook until the liquid reduces
If you want a super smooth consistency then allow to cool before placing the compote into a blender for 2 minutes

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Wheatberry and butternut salad

Ingredients (for 4)
1 cup wheatberries
4 cups water
1/2 cucumber diced or 1/2 green apple match sticked
1/2 small broccoli chopped
1/2 butternut squash peeled and diced
1 red onion
3 large handfuls of baby spinach (or more)
1/2 cup fresh/frozen peas
2 tbsp chopped cranberries (naturally sweetened)
1 tbsp chopped walnuts (optional) or pumpkin seeds (optional)
1 tbsp coconut oil
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp water
1 tsp honey/maple syrup
salt and pepper

Method
Preheat your oven to 180C
Peel and dice the butternut squash and slice the red onion
Place onto a baking tray and rub with the coconut oil before placing into the oven (they will take appox 25 mins)
Place the wheatberries into a pan of water bring to the boil and then lower to a simmer
After 15minutes add the broccoli to the pan of simmering wheatberries
Wait another 5 before adding the peas, simmer for a further 5 minutes then drain
Whisk together the olive oil, apple cider vinegar, water, salt and pepper
Add the wheatberries, broccoli and peas to a bowl
Remove the butternut squash from the oven once it is soft and add to the bowl
Dress with the apple cider vinaigrette
Leave to cool for 15 mins
Once cool add in the spinach, walnuts/pumpkin seeds if using and the diced cucumber/apple & cranberries
Enjoy

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