Ingredients
- 1 cup green spelt (called Grünkern), alternatively freekeh (200 g)
- 4 handfuls red seedless grapes, halved (200-250 g)
- 1 small red onion, diced
- 1 large garlic clove, minced
- 3 tablespoons freshly squeezed lemon juice
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 100 g mesclun or mixed greens (I like a mix of young arugula, radicchio, lambs lettuce)
- 75 g feta cheese, crumbled
- ½ cup walnuts, lightly toasted and roughly chopped (50 g)
Instructions
- Cook the green spelt according to package instructions; for about 30 minutes.
- Drain it well and transfer it to a serving bowl to cool.
- Once the grain has cooled, add the grapes, red onion, garlic, lemon juice and olive oil. Season with salt and pepper and toss to combine. Add the salad greens, feta and walnuts and toss again. Taste and adjust the seasoning.
- Serve and enjoy!
Nutrition
Notes
- This salad can be prepared in advance. The flavors enhance if they have at least 15 minutes to mingle. If doing so, add the greens and walnuts just before serving. This ensures the greens stay crisp and the walnuts crunchy.