Spelt Summer Salad

Spelt Summer Salad - Recipe

There’s nothing better than a cool summer salad on a sunny afternoon. My latest favourite addition to salads has been spelt, adding a nice filling base to an otherwise light snack.

Spelt is an often-forgotten grain, especially with lots of people going gluten-free, but if you’re not a coeliac, it’s worth a try. It’s otherwise known as hulled wheat, and it’s high in fibre, iron and magnesium.

In this summer salad, I add spelt alongside a few favourites (cucumber and tomato will forever be my favourite salad foods) as well as a nice vegan dressing. Let me know if you make it!


Spelt Summer Salad

Serves 2

180g pearled spelt

Handful of cherry tomatoes

1/2 medium cucumber

4 sundried tomatoes (optional)

12 olives (optional)

1/2 small red onion (optional)

Handful of coriander (or another herb of your choosing)

2 tbsp tahini

2 tbsp extra virgin olive oil

2 tbsp apple cider vinegar or lemon juice

Sprinkle of fine sea salt or pink salt

  1. In a saucepan, heat water until boiling, add spelt and simmer for 25 minutes with the lid on
  2. On a chopping board, dice your tomatoes, cucumber, and sundried tomatoes, slice the red onion, and tear your coriander
  3. In two bowls, divvy the salad into them along with a handful of olives in each
  4. Once the spelt is cooked, drain and either add warm, or run under cold water until it’s cold too and then add to the bowls
  5. Now spoon over your tahini, olive oil, vinegar/lemon juice, and sprinkle a little salt before mixing thoroughly
  6. Enjoy!