Salad of spelt, autumn leaves, nuts & black grapes

Salad of spelt, autumn leaves, nuts & black grapes

From
Grains
Serves
4 as a side dish
Prep
10 mins
Cooking time
25 mins
Photographer
Deidre Rooney

To turn this perfect autumnal salad into a main course, toss in nuggets of goat’s cheese or blue cheese.

From the grocer

Ingredients

Quantity Ingredient
1 tablespoon white balsamic vinegar
80ml hazelnut or walnut oil
2 1/2 tablespoons fruity extra-virgin olive oil
1 teaspoon creme de cassis
salt and freshly ground black pepper
150g spelt
15g toasted hazelnuts or walnuts, very roughly chopped

From the greengrocer

Quantity Ingredient
1 head red chicory, leaves separated
75g watercress, thick stalks removed
50g small black seedless grapes, halved if large

Method

  1. To make the dressing, whisk together the vinegar, hazelnut or walnut oil, the extra-virgin olive oil, crème de cassis and salt and pepper. Set aside.
  2. Put the spelt into a saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 25 minutes. The spelt should be soft but still have a little bite.
  3. Drain, season and dress with about half of the dressing and leave to cool a little. Taste for seasoning – spelt can take quite a bit. When it has cooled to room temperature, gently toss with the chicory, watercress, grapes and nuts, and remaining dressing, if desired. Serve immediately.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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