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Prep Time: 10 mintues (7h10min if you include soaking time) / Cook Time: 45 mins / Recipe Source: Olivia's Cuisine www.oliviascuisine.com
1 1/2 cups dry spelt
4 1/2 cups water
1 can navy beans (or any other type of canned beans), drained and rinsed
1 package cherry tomatoes, quartered or halved
1 cucumber, finely cubed
1/4 cup chopped parsley
1/4 cup chopped fresh chives
1/3 cup extra-virgin olive oil or avocado oil
2 Tbsp Avocado Balsamic Vinegar
Salt and pepper to taste
Handful of fresh feta cheese (optional)
1. In a medium saucepan, over medium high heat, cook the spelt grains, a pinch of salt and the water until it boils. It's best to use spelt grains that have been soaked overnight, or at least for 7 hours. Reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour or until the spelt is tender.
Drain, transfer to a large bowl and set it aside to cool. You could also add a dash of olive oil for flavor.
2. Once the spelt is cool, add the navy beans, the tomatoes, the cucumber and the herbs and toss to combine.
3. In a separate bowl, combine the balsamic vinegar, the salt and pepper and the olive oil. Whisk until emulsified.
4. When ready to serve, pour the dressing over the salad and toss to coat. Crumble a handful of fresh feta cheese over the salad for extra flavour - absolutely delicious!
Serve at room temperature!
NOTES: You can make this salad one day ahead and refrigerate overnight.