Spelt Salad with Broccoli, Walnuts and Pomegranate

SAMSUNG CSC

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.

 

 

 

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