Herbed Spelt Berry Salad With Peas And Feta
Pink pickled radishes, green peas, herbs, and crumbled white feta make this salad look like a pretty spring dress. The flavors and textures are an excellent combination and always put me in the mood to celebrate spring.
The pickled radishes in this salad can be made several days in advance; their lovely pink color deepens over time. I recommend preparing them when you soak the spelt berries the day before; they take seconds to make with a Japanese mandoline. If you have extra radishes on hand, make a double batch to use as a topping for simple grains or to serve with cheese. Frozen English peas work well when fresh peas are not available.
Reprinted with permission from At Home in the Whole Food Kitchen
Herbed Spelt Berry Salad With Peas And Feta
Servings
4
to 6
Ingredients
- 5 radishes
- 2 teaspoons ume plum vinegar
- 2 teaspoons unpasteurized apple cider vinegar
- 1 1/4 cup spelt berries
- 3 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 2 cups English peas, fresh or frozen
- sea salt
- freshly ground black pepper
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh dill
- 5 ounces goat milk feta
Directions
- Place radishes in a bowl and add vinegars; toss well. Marinate for at least 6 hours and up to four days in the refrigerator.
- Drain and rinse spelt berries. Place in a pot and cover with about 4 cups filtered water. Bring to a boil, cover, reduce heat to low, and simmer for 1½ hours or until tender. Add extra water as needed to keep spelt berries covered while simmering. 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 2 minutes or until tender. Remove from heat, drain, and set aside to cool. If using frozen peas, skip this blanching step.
- Warm 2 tablespoons olive oil in a skillet over medium heat. Add garlic, and sauté for 1 to 2 minutes or until golden. Stir in peas, add a pinch of salt and pepper, and cook 2 minutes longer or until heated through. Remove from heat and set aside to cool.
- Place spelt berries, radishes and pickling liquid, remaining olive oil, peas, parsley, dill, and feta in a large bowl; toss to combine. Season to taste with salt and pepper, and serve immediately.