Herbed spelt berries with peas and feta
POSTED ON April 4, 2010
herbed spelt berries with peas and feta
Spring is in full swing in this part of the world and its arrival always seems so sudden to me. I have been watching the buds grow on the trees outside my window for weeks now, yesterday they were green and then suddenly today their white blossom is illuminating the whole apartment. This lasts for a precious few days before they give way to tender green leaves. The cycle amazes me every year.
As much as I love the beginning of this season and feel excited to see its evidence at the green market, I have slight pangs of regret for all the cozy wintery meals I didn’t cook and recipes I had planned to share with you. I guess it’s good to leave a season still inspired…truth is I love all the seasons in New York and feel nostalgic when any of them ends.
These chilly, early spring days have been enough to keep me eating warm meals, but yesterday as the sun streamed in the window, I enjoyed my first room temperature dish of the year and officially welcomed spring. The chopped fresh herbs, nutty spelt berries, tangy pickles and sweet peas awoke my senses while the feta added a lovely creamy element to this satisfying yet light dish.
It’s an easy one too, once all the components are ready, it’s just a matter of tossing everything together, I find it doesn’t even need any extra olive oil or seasonings.
If you’re not feeling spring in your kitchen yet this dish will do it with the pretty colors alone.
ingredients
everything in
just tossed
garnish with mint if you like
Herbed spelt berry salad with peas and feta
I got these gorgeous New York State grown spelt berries from Cayuga Pure Organics at Union Square green market on Wednesday and as always got the goat feta from Lyn Haven, soon all the ingredients in this salad (except olive oil, salt and pepper of course) will be available locally.
5 radishes
2 teaspoons umeboshi vinegar
2 teaspoons apple cider vinegar
1 ¼ cups spelt berries
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
2 cups peas, I used frozen organic
sea salt
black pepper
¾ cup chopped flat leaf parsley
¼ cup chopped fresh dill
5 oz goat feta
Trim radishes, cut in half and slice as thin as possible. I used a Japanese mandolin. Place in a bowl and sprinkle with umeboshi and cider vinegar. Toss well, cover and place in refrigerator overnight.
Soak spelt berries over night in filtered water.
Drain, rinse and place in a large pot and cover with about 3 inches of filtered water. Bring to a boil, cover and lower heat; simmer for about 2 hours or until tender, keeping them covered with plenty of water at all times, and adding more if you need to. Once cooked add a pinch of salt and let them sit for a few minutes then drain well until completely cool.
Warm a skillet over medium-high heat, add olive oil and garlic. Sauté until garlic is fragrant and beginning to turn golden. Add peas, stir in a pinch of salt and pepper. Cook peas until bright green, stirring every few minutes. (This will take longer if you’re using frozen peas) Allow to cool completely.
Drain radishes, reserving liquid for future pickles or dressings.
Place everything in a large bowl, crumble over feta and toss to combine.
Serves 4 to 6 and keeps well in the refrigerator.
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Beautiful, almost looks too good to eat!
i’ve recently discovered your blog, and i am so so thankful to have such healthy, inspired, practical recipes to use. finally – someone has shown me how simple this way of eating can be, it’s really just excellent. so thank you for doing what you do, you’ve made a stranger very happy.
Thank you for your lovely comment, it’s really inspiring and encouraging to hear!
MMM yummo I am going to make this,this weekend…Thanks!