Spelt Salad with Broccoli, Walnuts and Pomegranate

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Having developed a recent interest in the macrobiotic diet and its emphasis on whole grains, I am a recent convert to spelt. They call it dinkel in Germany and I think that is a much nicer name, making it sound more whimsical. I actually prefer the spelt raw and soaked for about 24 hours. I add it to stir fries and salads but I know that some people find it irritates their digestive system, so I have cooked it here. I made this really spicy with some great locally grown chillies I bought in a big bunch on the market  in Berlin yesterday but you can leave it out all together if you prefer. This really is a meal in itself and it is delicious. It is chewy and crunchy and sweet and very savoury, all at the same time and, of course, incredibly nutritious. I served it on a bed of baby spinach leaves and we ate it with the soba noodle salad but we are greedy.

Serves 2 as a main meal or 4 as a side dish

Ingredients

50g of raw spelt boiled for about 20 minutes until it is still chewy but not hard

A handful of raw broccoli very finely shredded

A handful of finely chopped cucumber

2 large handfuls of fresh coriander chopped

Seeds from half a fresh pomegranate

A large handful of walnuts, toasted in the oven for 10 minutes and roughly chopped

A tablespoon of olive oil

A teaspoon of cider vinegar

The juice of half a small lemon

2 teaspoons of tahina

Half a teaspoon of dijon mustard

A tiny amount of crushed raw garlic

1 large chilli very finely chopped

Salt and black pepper to taste

Combine all of the fresh ingredients with the spelt in a large bowl. Combine the oil, vinegar, lemon juice, tahina, mustard, garlic and chilli to make a dressing. Pour dressing onto the salad. Season to taste.

 

 

 

Pomegranate and Tomato Salsa

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There are some very large pomegranates in the supermarkets in Berlin at the moment and they are really juicy. This is deliciously fresh and healthy and works really well served with the eggplant pilaf. We like it spicy in our  house, so bear this in mind! Use the best tomatoes you can find.

Ingredients

Serves 4 as a side dish

The juice and seeds of one large pomegranate

About 15 cherry tomatoes or 3 large, ripe tomatoes chopped

A spring onion chopped very finely

A large green chili very finely chopped

A large handful of fresh coriander finely shopped

A tablespoon of lemon juice

salt and pepper to taste

Combine all of the  ingredients in a medium bowl and season to taste. Leave for an hour before eating for the flavours to develop.