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Spelt salad

updated

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Ingredients for 4 servings:

  • 200 g spelt
  • 600 ml vegetable stock
  • 4 tbsp vinegar
  • 5 tbsp oil
  • 1 cucumber(s)
  • 4 tomatoes
  • 2 bell peppers
  • 1 bunch of parsley
  • 1 pinch(s) of pepper
  • e.g. garlic, cumin, harissa

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

based on a tabbouleh recipe

Simmer the spelt in the vegetable broth for about 15 minutes, then let it swell. Add the oil and vinegar. Chop the tomato, cucumber, and bell pepper into small pieces and stir in. Season to taste. Finally, add the finely chopped parsley. The salad tastes best after letting it sit for 1-2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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