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Author Notes: Spelt flour is wonderful for baking, but I had never cooked spelt grains before. This is a salad I created after cooking the grains in almond milk rather than plain water. —Sagegreen
Makes 2 3/4cups
- 1 cup of spelt grains
- 2 1/2 cups almond milk
- 1/2 teaspoon sea salt, to taste
- 1/4 cup dried premium cherries
- 1/8 cup dried premium cranberries
- 1/4 cup sheep's milk feta cheese
- juice of 1 lemon, Meyer preferred
- 1 tablespoon fine extra virgin olive oil
- 1/8 cup pepitas, toasted
- sea salt and ground pepper, to taste
- lemon wedges or twists for garnish
- Rinse and soak the spelt overnight in water. Then drain the water.
- Bring the almond milk to a gentle boil. Add the salt and the drained spelt. Reduce heat, cover, and simmer for 50 minutes. Stir and fluff.
- To the cooked spelt while still hot mix in the dried fruits, feta, and lemon juice. This helps the fruit plump up and the cheese ooze its way in to the mix. Drizzle in the olive oil. Just before serving, toast the pepitas (or substitute almonds) in a small pan and top the salad with them. Season with salt and pepper to taste. Serve warm or cold with a lemon twist for garnish. Sneak in a few fresh chopped herbs if you like, too.
No Laffy Matter
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