Herbed Spelt Berry and Pea Springtime Salad

A wonderful salad that can be a meal on its own, especially with some added smoked trout, or a great side salad to some protein such as lamb kebabs.  It does require some prep the day before, but is very simple, and is a quick put together on the day that provides a substantial meal and gives a taste sensation to impress friends and family.  Spelt berry is the grain of spelt, similar to wheat so not gluten free, but often more tolerable to those that have gluten sensitivities as the protein is slightly different.

Pickled Radishes
5 radishes, very thinly sliced
2 tspn ume plum vinegar
2 tspn unpasturised apple cider vinegar

Salad
11/4 cups spelt berries, washed and soaked 12 to 24 hrs in 3 cups filtered water
3 Tbs extra virgin olive oil, divided
1 large garlic clove, minced
2 cups English peas, fresh or frozen
Sea salt
Fresh ground black pepper
1/2 cup chopped flat leaf parsley
1/4 cup chopped fresh dill
5 oz goat milk feta, drained and crumbled

Place radishes in a bowl/glass jar and add vinegars; toss well. Marinate for at least 6 hours and up to 4 days in the fridge.

Drain and rinse spelt berries. Place in a pot and cover with about 4 cups filtered water. Bring to the boil, cover, reduce heat to low, and simmer for 11/2 hrs or until tender. Add extra water as needed to keep spelt berries covered whilst simmering. remove from heat, drain well, and set aside to cool.

If using fresh peas, bring a small pot of water to boil. Add peas, and cook for 2 minutes or until tender. Remove from the heat, drain, and set aside to cool. If using frozen, skip this step.

Warm 2 Tbsp olive oil in a sml frying pan over medium heat. Add garlic, and salute for 1-2 mins or until golden. Stir in peas, add a pinch of salt and pepper., and cook 2 mins longer or until heated trough. Allow 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.

This recipe I have taken from Amy Chaplin 'At home in the Wholefood Kitchen', a recommended addition to your kitchen library.