85g/3oz pearled spelt

85g/3oz farro

2TBS olive oil

2 red peppers, finely chopped

2 cloves of garlic, crushed

2tsp ground coriander

2tsp ground cumin

1 tin of chickpeans, drained & rinsed

1 bunch of flat leaf parsley, chopped

1 bunch of mint, roughly chopped

1 bunch basil, roughly chopped

1 bunch of spring onions, finely sliced

3 sticks of celery, finely chopped

Seeds of 1 pomegranate



3TBS Tahini

6TBS olive oil

Zest of 2 lemons

Juice of 1 lemon



Pomegranate molasses to drizzle



Serves 6

  1. Preheat the oven to 200c/400f/GM6/Aga-roasting oven.
  2. Place the pearled spelt in a saucepan of cold water and bring to the boil and simmer for 15-20mins. Drain and refresh in cold water.
  3. Place the farro in a pan of boiling water and simmer for 12mins. Drain and refresh in cold water.
  4. Heat the olive oil and fry off the peppers and garlic for 5mins or until soft and caramelised. Lift out of the pan and set aside.
  5. Add the ground coriander, cumin and chickpeas to the same pan and cook off for 5mins, set aside to cool.
  6. Mix the grains, peppers, herbs, spring onions, celery and pomegranate seeds together and season.
  7. For the dressing – mix all of the ingredients together in a bowl or jam jar.
  8. Pour the dressing over the grains and mix well. Drizzle over some pomegranate molasses, scatter over some fresh herbs and serve.


Think Ahead & Helpful Hints

  • Pearled spelt has the outer layer of bran removed from the grain.
  • Farro is an ancient grain similar to pearl barley. It is easier to digest than wheat and tastes like a mixture between rice and couscous.  It is dried in a certain way to that it goes nutty and chewy when cooked rather than spongy.
  • You could add in sunflower seeds, broken pecans, crumbled blue cheese or crumbled feta.
  • Do not dress the salad too early, only dress just before service.