super simple spelt salad
As with so many recipes, feel free to modify this one to suit your personal preferences. The thing that takes the longest is without doubt cooking the whole grains, so plan ahead and make extra for next time. I like to freeze cooked grains in one-cup portions.
Servings 6
Ingredients
- 1 cup uncooked spelt berries or pearled spelt
- 250 g pearl onions about 20 OR one yellow or red onion chopped into bite sized pieces
- ½ a small red onion finely diced
- 1 pint cherry tomatoes
- ½ cup heaping cornichon pickles, roughly chopped
- ½ cup black and / or green olives roughly chopped
- 150 - 200 g feta cheese crumbled or cubed
- 2-4 tablespoon lemon juice squeezed from one lemon
- 2 tablespoon extra virgin olive oil
- 3 tablespoon chopped fresh dill
- freshly ground pepper
Instructions
- Cook spelt berries according to package directions. I find 1 part spelt to 1.5 parts water simmered for about 30-40 minutes usually does the trick, but your brand might be different. Once the spelt is cooked, set aside to cool slightly.
- While the spelt is cooking, roast your onions.
- Heat your oven to 200°C / 400°F.
- Toss the onions with a bit of olive oil, salt, and pepper, and pop them in the oven for 20 - 30 minutes, until they are soft and golden brown.
- Set aside to cool slightly.
- In a large bowl combine cooked spelt, roasted onions, raw onions, pickles, olives, cherry tomatoes, and feta.
- Drizzle lemon juice and olive oil over top of everything, sprinkle with fresh dill, and mix well. Taste and adjust seasonings if needed. You likely won't need any salt, but you may want a bit of freshly ground pepper.
- Enjoy cold, or at room temperature.