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Minted Spelt and Tomato Salad
This minted spelt and tomato salad brings together nutty grains and bright summer produce. Pearled spelt cooks until tender before absorbing a simple dressing of olive oil and cider vinegar. Ripe tomatoes and fresh mint leaves add a refreshing sweetness to the bowl. Serve this warm or at room temperature for a light lunch or a fresh side dish.
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
- 1Measure out the sea salt and black pepper to have ready for seasoning.
- 2Rinse the pearled spelt thoroughly in a sieve. Transfer the rinsed grains to a saucepan and cover them with cold water. Separate the mint leaves from their stems, adding the stems to the saucepan with the spelt and setting the leaves aside for later.
- 3Bring 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.
- 4Pour the cooked spelt into a colander to drain the water. Cut the ripe tomatoes into small pieces about one centimeter in size, and slice the spring onions into thin rounds.
- 5Transfer the warm spelt to a large mixing bowl. Pour in the extra virgin olive oil, cider vinegar, and caster sugar, then season generously with the prepared salt and black pepper. Stir in the chopped tomatoes and sliced spring onions to finish the salad.