Lunch: Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing

Recipe by Bruce Weinstein and Mark Scarbrough Make ahead: Store, covered, in the fridge for up to 2 days.Save time: Use 2 2/3 cups cooked triticale berries and omit soaking and cooking the raw grains.

This recipe includes superfoods such as:

Lemon

Health benefits of Triticale with Smoked Trout and Artichokes in a Lemon Tahini Dressing

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup triticale berries
2 tablespoons fresh lemon juice
1 1/2 tablespoons tahini
1 tablespoon white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1 package (9 ounces) frozen artichoke heart quarters, thawed, squeezed gently by the handfuls to remove excess moisture, and chopped
8 ounces smoked trout, skinned and chopped

Instructions

Soak the triticale berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the berries in a fine-mesh sieve or small-holed colander set in the sink, then pour them into a large saucepan. Cover with more water, until they're submerged by several inches. Bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 45 minutes. Drain once again in that sieve or colander; rinse with cool tap water until the grains are at room temperature. Shake the colander to drain the berries.
Place the lemon juice, tahini, vinegar, mustard, salt, and pepper in a mini food processor or blender. Turn it on, then drizzle in the oil in dribs and drabs to make a rich dressing. You can also make this dressing in a small bowl with a whisk, but you'll need to give your forearm a workout. Whisk the first ingredients together, then whisk in the oil in a very small, steady stream.
Pour the cooked triticale into a large bowl. Pour and scrape the salad dressing into the bowl as well. Add the artichoke hearts and smoked trout. Stir gently to avoid breaking the trout into minuscule threads but nonetheless make sure everything's well combined.

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