Spelt is a grain I’ve often eaten in its ground format, be it in bread, using as a flour in baking but very rarely in its original form as a grain. The grain has a very mild nutty taste and cooks the exact same way as rice, quinoa or bulgur wheat.
I’ve used fresh carrots in this salad recipe but any kind of leftover roast root vegetables would be tasty additions. A dollop of hummus on the side works very well or serve with grilled chicken, salmon or alongside a soup or salad for lunch.
If you are preparing this salad ahead, I would recommend adding the herbs and dressing only at the end just before serving to ensure the salad doesn’t go soggy!! Hummus on the side is a really tasty option too.
This salad will keep fresh in the fridge for 4 days once kept in an air-tight container.
Serves 5 as a side.
- 120g spelt grain
- 120g quinoa
- 500ml water
- sea salt
- 2 carrots, diced
- 1/2 head of broccoli, divided into small florets
- 10 green beans, quartered
- 1/2 tbsp almonds, halved
- 1/2 tbsp pistachios
- 1 tbsp fresh mint
- 1 tbsp fresh coriander
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- Place the grains with the water in a saucepan and bring to a boil. Reduce to a simmer and continue to cook with the lid for 10 minutes or until the water is fully absorbed and the grains have plumped up.
- Blanch the carrots by placing in a heatproof bowl or saucepan, cover with boiling hot water and a pinch of salt. Allow to blanch for five minutes before adding the broccoli and green beans. Blanch all the vegetables for a further 3 minutes.
- Drain and refresh under cold running water until fully cool.
- Assemble the salad by mixing the grains, vegetables and remaining ingredients together.