Notes on recipe
I’ve used black sesame seeds and fresh mint instead of nigella seeds and fresh dill.
You can add more vegetables if you like so. I added some spring onions and asparagus tips to my second batch, and loved that combination!
1 cup whole spelt berries
1/2 tsp sea salt
2 tbs olive oil
1 tbs white balsamic vinegar or lemon juice
grated zest of 1 lemon
pinch of sea salt
1 small red onion, sliced
1 cup chopped fresh mint
1 whole cucumber
2 tbs black sesame seeds
150 gr soft feta cheese
sea salt & freshly cracked black pepper
Place the spelt berries with the salt and 2 cups water in a pan and bring to a boil. Simmer until tender, about 20 minutes.
Combine olive oil, vinegar, lemon zest and salt. Pour this over the cooked (and drained) spelt berries.
Add the onion and mint and toss.
Using a vegetable peeler, slice the cucumber in thin ribbons. Add these and the sesame seeds to the rest.
Plate up, crumble the feta cheese over the top and season with salt and pepper.
Source : Renee Kemps