Simple, wholesome and delicious is exactly how I would describe this Herbed Spelt Berry Salad with Peas and Picked Radishes. The flavors and textures are an excellent combination and always put me in the mood to relax and savor every bite.
As the weather warms up and the evenings stay brighter for longer, we are craving something lighter at the dinner table. With all of the amazing produce spring and early summer brings, one of the best ways to take advantage of these seasons is with a fresh salad. Green peas, pink pickled radishes, herbs and spelt berries make this salad the ultimate dish! The pickled radishes can be made several days in advance and their lovely pink color deepens over time. I recommend preparing them when you soak the spelt berries the day before because they take seconds to make with a mandoline. If you have extra radishes on hand, make a double batch to use as a topping for other salads.
This recipe is adapted from at home in the whole food kitchen by Amy Chaplin.
Herbed Spelt Berry Salad with Peas and Pickled Radishes
- Yield: 4 -6 1x
Ingredients
Pickled Radishes
- 5 radishes (very thinly sliced)
- 2 teaspoons ume plum vinegar (or red wine vinegar)
- 2 teaspoons apple cider vinegar
Salad
- 1 ¼ cups spelt berries (washed and soaked 12 to 24 hours in 3 cups water)
- 3 tablespoons extra virgin olive oil (divided)
- 1 large garlic clove (minced)
- 2 cups peas (fresh or frozen)
- Sea salt
- Freshly ground black pepper
- ½ cup chopped flat-leaf parsley
- ¼ cup chopped fresh dill
Instructions
Picked Radishes
- Place radishes in a bowl, add vinegars and toss well. Marinate for least 6 hours and up to 4 days in the fridge.
Salad
- Drain and rinse spelt berries. Place in a pot and cover with about 4 cups water. Bring to a boil, cover, reduce heat to low and simmer for 1 ½ hours or until tender. Remove from heat, drain well and set aside to cool.
- If using fresh peas, bring a small pot of water to a boil. Add peas and cook for 2 minutes. Remove from heat, drain, rinse with cold water and set aside. If using frozen peas, skip this blanching step.
- Warm 2 tablespoons olive oil a skillet over medium heat. Add garlic and sauté for 1 to 2 minutes. Stir in peas, add a pinch of salt and pepper and cook for 3 minutes longer or until heated through. Remove from heat and set aside to cool.
- Place spelt berries, radishes and picking liquid, remaining olive oil, peas, parsley and dill in a large bowl and toss to combine. Season with salt and pepper and serve immediately.
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