Spelt, fig & pomegranate salad

Spelt, fig & pomegranate salad

From
Grains
Serves
4
Prep
15 mins
Cooking time
30 mins
Photographer
Deidre Rooney

If your figs aren’t quite ripe, cook them in a chargrill pan and drizzle with a little honey before tossing into the salad. This is excellent on the side with pork or lamb.

Ingredients

Quantity Ingredient
150g spelt
1 1/2 tablespoons extra-virgin olive oil
2 teaspoons white balsamic vinegar
salt and freshly ground black pepper

From the greengrocer

Quantity Ingredient
1/4 small red onion, sliced wafer-thin
2 tablespoons roughly chopped flat-leaf parsley
1 tablespoon chopped mint
8 fresh ripe figs, tips snipped off, halved or quartered depending on size
1/2 pomegranate, seeds

Method

  1. Put the spelt into a saucepan and cover with plenty of cold water. Bring to the boil, reduce the heat and cook until tender, about 30 minutes.
  2. Drain and immediately mix with the olive oil, vinegar and salt and pepper. Stir in the onion and herbs.
  3. Season the cut side of each fig with salt and pepper and gently toss into the spelt. Add the pomegranate seeds just before serving as they tend to bleed their juice.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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