Spelt Salad
with tomatoes, corn, and capers recipe
Serves 4-6
Preparation 15 min.
Cooking 35-40 min.
Cook the spelt in a large pot of salted boiling water until tender, 35-40 minutes. Drain well and cool under cold running water. Drain again and transfer to a clean kitchen cloth. Dry well and place in a large salad bowl. • Add the tomatoes, corn, capers, scallions, parsley, basil, and mint. Toss well. • Beat the oil and lemon juice in a small bowl. Season with salt and pepper. • Drizzle the dressing over the salad. Toss well before serving.
Ingredient :
1 lb (500 g) spelt (or pearl barley)
24 cherry tomatoes, cut in half
4 oz (125 g) canned corn (sweetcorn)
2 tablespoons capers preserved in brine
2 scallions (green onions), sliced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped basil
½ tablespoon finely chopped mint
1/3 cup (90 ml) extra-virgin olive oil
Juice of I lemon
Salt and freshly ground black pepper
