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
cup of spelt grains
2 1/2 cups
sea salt, to taste
dried premium cherries
dried premium cranberries
sheep's milk feta cheese
juice of 1 lemon, Meyer preferred
fine extra virgin olive oil
sea salt and ground pepper, to taste
lemon wedges or twists for garnish
In This Recipe
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.