Green spelt salad

Ingredients for 8 servings:

• 2 cups green spelt
• 4 cups water
• 1 tsp vegetable broth
• some butter or olive oil
• 1 handful of herbs, e.g. thyme, parsley, chives, oregano
• pepper
• chili flakes
• Cinnamon
• Paprika powder
• 1 tsp salt
• 2 tsp sugar or honey
• ½ lemon(s), organic, juice and zest
• some tomatoes, dried, in oil
• ½ cucumber(s)
• 4 tomatoes
• 1 carrot(s)
• 1 bell pepper(s)
• 1 onion(s)
• some balsamic vinegar
• e.g. leaf salad, e.g. lamb’s lettuce, rocket, baby spinach, etc.

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

as a barbecue side dish or party salad, can be well prepared

First, bring the green spelt to a boil in water with a little broth and simmer until soft but still firm to the bite (about 30 minutes, refer to the package instructions if necessary). In the meantime, finely chop the herbs, remove the sun-dried tomatoes from the oil, drain well, and finely chop them, zest and zest the lemon half, wash, trim, and dice the vegetables. Once the green spelt is cooked, drain it, reserving any broth and transferring it to a larger bowl to cool. Add the spices, herbs, sun-dried tomatoes, and lemon juice and zest, and mix well. Fry the diced onions in a little oil, e.g., from the sun-dried tomatoes. Add sugar and/or honey, and let it caramelize briefly. Deglaze with a dash of balsamic vinegar, add salt, stir well, and fold into the green spelt. When the mixture is no longer too hot, add the vegetables. Let everything simmer for a while. If the salad is too dry, add a little of the reserved broth. If you prefer a lighter texture or want to stretch the salad to a bit, you can mix in some corn or other green salad just before serving. It tastes great with fried fish or shrimp, as a side dish for a barbecue, vegetarian with feta or mozzarella cubes, or even vegan with fried smoked tofu cubes.