Spelt, anchovies and mint

Spelt, anchovies and mint

By
From
Spring
Serves
4
Photographer
Andy Sewell

This salad originally came about as a way of using up leftover grain. At least once a week at home I will put a large pot of spelt on to cook when I come home from work. It’s quick, easy, warm and comforting. We eat it simply dressed with some good oil and a splash of wine vinegar, sometimes with a fried egg on top.

Ingredients

Quantity Ingredient
200g spelt
100ml extra virgin olive oil
2 tablespoons red wine vinegar
2 firm, ripe, small cucumbers
20g ripe little tomatoes, such as datterini, San Marzano or organic cherry tomatoes
8 good quality anchovies, (such as Ortiz)
1 lemon, finely grated zest
1/2 lemon, juiced
a large handful mint leaves, whole or roughly torn
a small bunch flat-leaf parsley, chopped, leaves only
a large handful basil leaves, whole or roughly torn
sea salt
freshly ground black pepper

Method

  1. Put the spelt in a colander and rinse well under cool, running water, stopping when the water runs clear. Tip the spelt into a heavy-based saucepan and add enough cold water to cover by 2–3cm. Bring to the boil over a medium heat, then turn down the heat slightly. Cook until the spelt is tender but still firm to the bite – this will take about 25–35 minutes.
  2. Drain the spelt and place in a bowl. While it is still warm, add the olive oil, wine vinegar and a good pinch of salt. Toss together well to combine and set aside to cool.
  3. While the spelt is cooling, quarter the cucumbers lengthways, then chop them into 1cm pieces. Halve the tomatoes and tear the anchovies in half.
  4. Once the spelt is cooled, add the cucumbers, tomatoes, anchovies and lemon zest. Toss lightly together, then add the herbs and toss gently again. Squeeze over the lemon juice, taste for seasoning and give the salad one final toss. Arrange prettily in a salad bowl or divide among plates.
Tags:
Skye Gyngell
seasonal
Spring
London
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