Easy Spelt Salad Recipe





250g organic spelt berries (pre soaked and cooked)

1 crisp eating apple chopped fine

1/4 of a cucumber chopped fine

8 cherry tomatoes chopped fine


1 clove of garlic,crushed

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

2 tablespoons olive oil

1 tablespoon dijon mustard

1/2 teaspoon sugar

salt and pepper to taste

A sprinkle of toasted seeds e.g. sunflower, pumpkin, sesame



Soak the berries for 2-3 hours in cold water. Next, bring to the boil and simmer for about 1 hour until tender. Skim any natural residue off the top , drain and allow to cool. Add the finely chopped vegetables. Make the dressing and stir in well. Keeps for 3-4 days in the fridge.


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