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.
1 1/2 cups (350ml) spelt berries
Salt, for seasoning
Olive oil, for tossing
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
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.
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.