Spelt salad

Fresh delicious chewy and hearty. Works perfectly well with rye grain, quinoa or your favourite grain too.

Customer Rating:
5.0 (2 votes)

Posted by: Rhona
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

6

Courses etc.

Lunch Box
Main Courses
Recipes for kids

You will need

IngredientAdd
1 1/2 cups or about 300g spelt grain OR More products
1 1/2 cups or about 300g rye grain More products
6 cups water
2 1/4 tsp sea salt to taste More products
2 tbsp balsalmic vinegar More products
1 large clove of garlic, chopped More products
1/4 tsp freshly ground black pepper to taste More products
1/4 cup extra virgin olive oil More products
2 tomatoes, seeded diced small More products
1 small sweet onion, chopped More products
about 1/4 cup chopped fresh chives This item is only available in our high street shops. More products
about 1/4 cup chopped fresh flat-leaf parsley This item is only available in our high street shops. More products
about 1/4 cup chopped fresh basil This item is only available in our high street shops. More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Put spelt and water in a medium pan. Bring to boil on a high heat.
  • Turn heat to med-low. Cover and simmer until almost tender, approx 40mins.
  • Add 2 tsp salt. Simmer until tender but still chewy about 10mins.
  • Drain well and transfer to a large serving bowl, cool to room temp.
  • In a medium bowl mash the garlic and salt to a paste with a fork or pestle. Whisk in vinegar and pepper. Whisk in oil.
  • Add tomatoes, onion, all herbs to the cooled spelt. Toss to coat.
  • Adjust salt and pepper if required.
  • Serve at room temperature with a green salad.

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Fine Sea Salt
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