Rye Berries and Leeks with Walnuts, Dill and Egg Recipe

Diana Henry, the Telegraph's renowned cookery writer, shares a Scandinavian-inspired salad combining soaked and cooked rye berries with steamed leeks, boiled eggs, toasted walnuts, and dill. The rye grains are first dressed with olive oil, lemon juice, and white balsamic vinegar, then topped with steamed leeks and halved eggs. The dish is finished with a buttermilk-based dressing made from crème fraîche, white balsamic vinegar, and fresh dill, along with toasted rye breadcrumbs for texture. The recipe serves four as a starter or light main course and can be served warm or at room temperature. Henry notes that whole baby leeks or soft-boiled eggs can be substituted based on preference.