Spelt is an ancient grain that’s a bit like wheat. It seems to have come back into fashion recently: it’s wholesome, hearty and you can now pick it up from most decent supermarkets. The best bit is it helps to fill you up, so no more light lunches that don’t last.
Serves 6
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- 125g spelt grain or Italian farro
- 1.5 tbsp extra-virgin olive oil
- 1 tbsp pomegranate molasses
- Quarter of a tsp sumac, or to taste
- 50g walnut halves
- A 200g bulb of fennel, outer leaves removed
- 2 chunky celery stalks
- 2 small dessert apples
- 1.5 tbsp roughly chopped mint leaves
- 1.5 tbsp roughly chopped fennel herb
- 2 tbsp roughly chopped flat-leaf parsley
- 50g dried cranberries
- Salt and freshly ground black pepper
1. Preheat the oven to 200C / Gas 6. Rinse the spelt well, drain and pop into a pan with 750ml cold water. Bring to the boil, cover and simmer for 45 minutes, or until tender but still with a little bit of a bite. Drain well, tip into a bowl and stir in the oil, pomegranate molasses, sumac, a quarter of a tsp of salt and some black pepper. Leave to cool.
2. Spread the walnuts on a baking tray and roast for 6 minutes. Leave to cool, then break into small pieces.
3. Cut the fennel heart in half and slice widthways very finely with a sharp knife or on a mandolin. Thinly slice the celery. Quarter and core the apples and cut them into 1cm pieces.
4. Stir the chopped herbs into the spelt followed by the fennel, celery, apples, walnuts and cranberries. Season to taste and serve straight away.
Top tip:
If you can’t get hold of pomegranate molasses or sumac, use a little clear honey and some freshly squeezed lemon juice in their place.