Ingredients
Units
Scale
Pickled Radishes
- 5 radishes (very thinly sliced)
- 2 teaspoons ume plum vinegar (or red wine vinegar)
- 2 teaspoons apple cider vinegar
Salad
- 1 1/4 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
- 1/2 cup chopped flat-leaf parsley
- 1/4 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.