Spelt Salad with Zucchini and Tomatoes

13/10/2020

It's worth embracing and celebrating simple ingredients with this lovely spelt salad. With its nutty flavour and robust texture, spelt is perfect tossed through seasonal veggies for a quick and healthy salad.

Serves: 4

Prepare: 5 minutes

Cooking: 20 minutes

Ingredients:

  • 150g pearled spelt
  • 250g baby tomatoes, mixed colour if liked
  • 3 salad onions
  • 2 tbsp mint leaves, only ripped
  • ½ lime, juice
  • 1 tsp red chilli finely chopped (or to taste)
  • 6 radishes, diced
  • 1 small zucchini, diced and sautéed for 5 minutes
  • 1 tbsp extra virgin olive oil
  • salt and pepper to taste

1. Cook the spelt according to pack instructions. Drain and rinse well under cold running water. Shake dry in a sieve and tip into a serving bowl.

2. Meanwhile, quarter the tomatoes and add to the bowl. Finely slice the salad onions and add to the bowl, along with the reaming ingredients.

3. Stir well and check the seasoning. Serve immediately, or transfer to a lidded container and keep in the fridge for up to two days.

Tip: Make sure you rinse the cooked spelt well under cold running water for the best texture.

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