Spelt salad
Votes: 2
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 401, total fat 27 G., saturated fats 5 G., proteins 12 G., carbohydrates 32 G., fiber 6 G., cholesterol 8 mg, sodium 425 mg, sugar 8 G.
Calories 401, total fat 27 G., saturated fats 5 G., proteins 12 G., carbohydrates 32 G., fiber 6 G., cholesterol 8 mg, sodium 425 mg, sugar 8 G.
Ina Garten's spelt salad is incredibly simple to make, yet so delicious and healthy that you'll want to enjoy it again and again. It features tomatoes, fresh herbs, including mint and arugula, and radishes. But here's the secret to its stunningly vibrant flavor: drizzle the dressing over the spelt while it's still hot, as the warm grains will absorb all the flavor better.
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 cup polished spelt (170 g)
- 1 cup fresh non-alcoholic apple cider
- 2 bay leaves
- 0.5 cups of quality olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup toasted salted pistachios, whole or chopped
- 1 cup coarsely chopped fresh parsley
- 1 cup coarsely chopped fresh mint leaves
- 1 cup cherry or grape tomatoes, halved lengthwise
- 1/3 cup thinly sliced radishes (2–3 pcs.)
- 2 cups young arugula
- 0.5 tbsp. shaved parmesan
- Sea salt flakes
We recommend
Recipes with similar ingredients: spelt groats, grape tomatoes, arugula, mint, apple cider, pistachios, sea salt flakes
Cooking the dish according to the recipe:
- In a medium saucepan, combine the spelt, apple cider, bay leaf, 2 teaspoons salt, and 2 cups water. Bring to a boil, reduce heat, and simmer, uncovered, for about 30 minutes, until the spelt is tender. If all the liquid is absorbed before the spelt is tender, add a little more water. Drain and transfer the spelt to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small bowl, combine the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir the dressing into the hot spelt and let it cool for at least 15 minutes.
- Before serving, add the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly stir in the Parmesan cheese, being careful not to break it up too much. Sprinkle with sea salt and serve immediately.
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