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Tomatillo spelt tabbouleh
Spelt is a healthy ancient grain, making a comeback in recent years due to its high levels of protein, dietary fibre, and B vitamins. As the grain in this smart, vegetal, and bright take on tabbouleh, it really shines.
SERVES
4
TO
6
Ingredients
Spelt
- 1 1/2 cups (350ml) spelt berries
- Salt, for seasoning
- Olive oil, for tossing
Tomatillo Tabbouleh
- 2 jalapeños
- 2 cups (470ml) tomatillos
- 2 cups (470ml) cooked spelt
- 3/4 cup (180ml) parsley, minced
- 1/2 cup (120ml) cilantro, minced
- 2 tablespoons (30ml) chiffonade mint
- 1/2 cup (120ml) green onions, minced
- 2 tablespoons (45ml) olive oil
- 1 lime, juiced
- 1.5 teaspoons (10ml) toasted cumin seeds
- 1 large garlic clove, minced
- Salt and black pepper, to season
Directions
Spelt
- Before cooking, rinse the spelt under cold water until the water runs clear.
- Cook as pasta: bring a large pot of salted water to a boil, add the spelt berries, and cook, uncovered, for 20 to 25 minutes, until toothsome.
- Drain and toss with olive oil, then layout on a sheet pan to cool at room temperature.
Tabbouleh
- Char the jalapenos over an open flame until evenly blistered, transfer to a bowl and cover tightly with plastic wrap. Leave to steam for eight to 10 minutes. When ready, rub away the charred skin, remove the stem and mince.
- If still covered in the papery outer skin, soak the tomatillos in water for a few minutes to loosen, then remove and discard.
- In a bowl, combine spelt, parsley, cilantro, mint, green onions, garlic, tomatillos, jalapeño, olive oil, lime juice, and cumin, season with salt and pepper.
- Toss to combine and transfer to a serving dish.
- Serve immediately. Enjoy!
