A simple and unique green spelt salad with feta, grapes, walnuts and young salad greens. Tossed in a lemon-olive oil dressing. Easy and delicious.
Salad, Side Dish
1cupgreen spelt (called Grünkern),alternatively freekeh (200 g)
4handfuls red seedless grapes,halved (200-250 g)
1small red onion,diced
1large garlic clove,minced
3tablespoonsfreshly squeezed lemon juice
3tablespoonsextra-virgin olive oil
Sea salt and freshly ground black pepper,to taste
100gmesclun or mixed greens(I like a mix of young arugula, radicchio, lambs lettuce)
½cupwalnuts,lightly toasted and roughly chopped (50 g)
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!
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.
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