1 / 1
Minted Spelt and Tomato Salad
Nutty, tender spelt grains soak up a bright cider vinegar dressing while they're still warm, creating a deeply flavorful base for this fresh salad. Sweet summer tomatoes and fresh mint bring a refreshing lift to the bowl. It's a simple, rustic dish that works beautifully warm or at room temperature. You'll appreciate how easily it handles being packed for a picnic or served alongside grilled meats.
Equipment
- Stovetop
- Saucepan
Ingredients
- 200g pearled spelt
- 400g ripe, flavoursome tomatoes (any size, including cherry)
- 2 tbsp extra virgin olive oil
- 1 tbsp cider vinegar
- ½ tsp caster sugar
Instructions
- 1Rinse the pearled spelt thoroughly in a sieve, then transfer to a saucepan and cover with cold water. Separate the mint leaves from their stems. Add the stems to the saucepan with the spelt and set the leaves aside.
- 2Bring the water to a simmer over medium heat. Cook the spelt for about 20 minutes until the grains are tender but still have a nutty bite. Cooking the stems with the grains infuses the spelt with a subtle mint flavor from the inside out.
- 3Drain the cooked spelt in a colander. While it drains, cut the tomatoes into 1-centimeter pieces and thinly slice the spring onions.
- 4Transfer the warm spelt to a large mixing bowl. Add the olive oil, cider vinegar, and caster sugar, then season generously with salt and black pepper. Toss in the chopped tomatoes, sliced spring onions, and reserved mint leaves to combine.
Notes
- Make ahead: You can cook the spelt up to 2 days in advance. Store it in an airtight container in the fridge and bring it to room temperature before tossing with the tomatoes and dressing.
- Serving: This salad is excellent served warm right after mixing, but it also holds up well at room temperature for packed lunches.