85g/3oz pearled spelt
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
6TBS olive oil
Zest of 2 lemons
Juice of 1 lemon
Pomegranate molasses to drizzle
- Preheat the oven to 200c/400f/GM6/Aga-roasting oven.
- 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.
- Place the farro in a pan of boiling water and simmer for 12mins. Drain and refresh in cold water.
- 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.
- Add the ground coriander, cumin and chickpeas to the same pan and cook off for 5mins, set aside to cool.
- Mix the grains, peppers, herbs, spring onions, celery and pomegranate seeds together and season.
- For the dressing – mix all of the ingredients together in a bowl or jam jar.
- 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.