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
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
- In a saucepan, heat water until boiling, add spelt and simmer for 25 minutes with the lid on
- On a chopping board, dice your tomatoes, cucumber, and sundried tomatoes, slice the red onion, and tear your coriander
- In two bowls, divvy the salad into them along with a handful of olives in each
- 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
- Now spoon over your tahini, olive oil, vinegar/lemon juice, and sprinkle a little salt before mixing thoroughly