Salad with spelt, radish, arugula and feta
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Spelt is a great ingredient for hearty and healthy salads, especially when paired with fresh seasonal vegetables. The salad is packed with fiber and vitamins, thanks to the young radishes, arugula, grape tomatoes, cucumber, and fragrant fresh herbs. Toss everything with hot, cooked spelt and add crumbled feta for an even richer flavor. Serve this salad as a side dish with meat or enjoy it as a filling vegetarian meal on its own.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups spelt, washed
- 1/4 cup extra-virgin olive oil
- A pinch of red pepper flakes
- 1 cup grape tomatoes, halved lengthwise
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 6 radishes, small ones cut into 4 pieces, large ones into 8 pieces
- Half a cucumber, diced
- Juice of 1 lemon
- 2 cups arugula
- 3/4 cup crumbled feta (about 110 g)
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Recipes with similar ingredients: spelt groats, whole grain wheat, grape tomatoes, cucumbers, arugula, feta cheese, radish, lemon juice, mint
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the spelt and cook until tender, about 20 minutes. If using whole grain spelt, cook for 30 minutes. Drain thoroughly.
- Combine olive oil and red pepper flakes in a large bowl. Add tomatoes, mint, parsley, radishes, cucumber, and lemon juice and toss to combine. Add the hot spelt. Add the arugula and toss. Sprinkle with crumbled feta and season with salt and pepper to taste.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
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