RECIPE ~ Spelt Grain Salad

Fresh, delicious, chewy and hearty! Adapted from "Everyday Italian: 125 Simple and Delicious Recipes" by Giada De Laurentiis, which I found in this Star article. You can use any type of sweet onion, but try with shallots for a sweeter flavour. Find whole spelt grain in health food stores.

1 1/2 cups dry spelt kernels
6 cups water
2 1/4 tsp salt or to taste
1 large clove garlic, chopped
2 Tbsp balsamic vinegar
1/4 tsp freshly ground pepper or to taste
1/4 cup extra-virgin olive oil
2 tomatoes, seeded, diced small
1 small sweet onion, chopped
1/4 cup each: chopped chives, chopped flat-leaf parsley, chopped fresh basil

Put spelt and water in medium pan. Bring to boil on high heat. Turn heat to medium-low. Cover and simmer until almost tender, about 40 minutes. Add 2 teaspoons salt. Simmer until tender but still chewy, about 10 minutes. Drain well. Transfer to large serving bowl. Cool to room temperature.

In a medium bowl, mash garlic and 1/4 teaspoon salt to a paste with a fork or pestle. Whisk in vinegar and pepper. Whisk in oil.

Add tomatoes, onion, chives, parsley and basil to the cooled spelt. Toss to combine. Add vinegar mixture. Toss to coat. Adjust salt and pepper if needed. Serve at room temperature. Makes about 6 cups.

FOR INDIVIDUAL DOSHAS
VATAS use wheat berries instead of spelt
PITTAS replace tomatoes with 2 cups diced cucumber, steamed asparagus and/or steamed green beans; reduce salt and pepper to a minimum
KAPHAS replace tomatoes with 2 cups chopped steamed asparagus and/or steamed green beans; reduce oil and salt to half