Spelt salad
1 hour 40 min
Spelt is a nutty-flavoured grain that works really well in salads and will keep fresh for a day or two. You do need to soak the grains overnight before cooking them the next day. This is one of my favourite cold salads at the moment. I serve it as a side dish with chicken or salmon.
Madelief
1 person made this
Ingredients
Serves: 6
- Salad
- 180g spelt
- 150 to 200g roasted red peppers from a jar, very finely chopped
- 50g red onion, very finely chopped
- 100g Kalamata olives, chopped
- 1 tablespoon finely chopped flat leaf parsley
- 1 teaspoon finely chopped fresh mint
- 125g pine nuts
- Dressing
- 2 cloves garlic, crushed
- 2 teaspoons mustard
- 4 tablespoons sherry vinegar
- 1/2 teaspoon ground paprika
- 120ml extra virgin olive oil
- 1/4 teaspoon salt
- black pepper, to taste
Method
Prep:5min ›
Cook:35min ›
Extra time:1hr ›
Ready in:1hr40min
- Rinse the spelt grains under cold water, soak overnight, drain and rinse again. This can also be done one day (or a few days) in advance.
- Pour 350ml water in a saucepan; add the soaked spelt and bring to the boil over medium heat. Cook gently for 40 to 60 minutes, or until the spelt is tender but chewy. Drain and place in a tubberware container; place in the fridge to cool completely.
- Place the red peppers, red onion, olives and fresh herbs in a large salad bowl; set aside.
- Heat a frying pan over medium heat without any oil. Add pine nuts and cook, shaking the pan every so often, until nuts are toasted and golden brown, about one or two minutes. Transfer to a plate and set aside to cool.
- Whisk crushed garlic, salt, mustard, sherry vinegar, paprika, olive oil, salt and black pepper together in a jug.
- Add cooled pine nuts and cold spelt to the vegetables; pour dressing on top and toss to coat. Serve cold or at room temperature.
