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Farm To People

Kitchen Notebook

October 31, 2016

Spelt Salad Bowl

60 Mins

Prep Time: 60 minutes

Serves 2

Ingredients:

  • 1 cup Spelt Berries or Freekah, soaked in water for at least 1 hour
  • 1 Red Onion, sliced thinly
  • 1/2 Persian (or any thin skinned) Cucumber, cubed small
  • 1/4 cup Feta, crumbled
  • 4 Tbsp. Pomegranate seeds
  • 1 head Green Leaf Lettuce, trimmed and roughly chopped
  • 4 Tbsp. Curly Parsley, roughly chopped
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Balsamic Vinegar
  • 1 tsp. Sugar
  • Salt and Pepper to taste

In a sauce pan with a lid, bring 3 cups water to a boil over a high flame. Add the spelt and stir. Reduce the flame to low. Cover and simmer for 50-60 minutes, or until the grains are chewy.

When the spelt is done, whisk together the oil and vinegar in a large mixing bowl. Season with the sugar and a pinch of salt and pepper, to taste. Add the onion, cucumber, lettuce and parsley. Toss to combine. Add the spelt along with a pinch of salt and pepper. Mix together and divide among 2 plates. Garnish evenly with the feta and pomegranate seeds.


60 Mins Cucumber Feta Lettuce Lunch Mediterranean Onion Parsley Pomegranate Salad Sides Spelt Spelt Berries Summer Veg

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60 Mins Cucumber Feta Lettuce Lunch Mediterranean Onion Parsley Pomegranate Salad Sides Spelt Spelt Berries Summer Veg


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