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Spelt Salad with Sugar Snap Peas and Feta

Serves: Makes 4 servings

Ingredients:

  • 1 cup pearled spelt berries
  • 12 ounces asparagus, trimmed, cut into 1½-inch lengths, blanched and shocked
  • 2 cups sliced sugar snap peas
  • 1 pint cherry tomatoes, halved
  • ½ cup sliced green onion
  • 6 tablespoons chopped fresh dill
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 small shallot, minced
  • 1 (8-ounce) package feta cheese, crumbled
  • Kosher salt and freshly ground black pepper

Procedures:

Spelt is the more nutritionally robust cousin of wheat with a 7,000-year history; it was one of the first grains to be used for bread.

Bring 3 cups of water to a boil in a 2-quart saucepan. Salt the water generously. Add the spelt, cover, and simmer for 30 minutes or until al dente. Spread the grains on a baking sheet to cool.

In a large bowl toss together the blanched asparagus, sugar snap peas, tomatoes, green onions and fresh dill. In a small bowl whisk together the olive oil, red wine vinegar, and minced shallot.

Add vinaigrette to the vegetables and fold in the cooled spelt and crumbled feta. Taste, and adjust seasoning with salt and pepper.

Tested and perfected in the Sur la Table kitchen

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