Serves 10 people.
Ingredients
200g pearl spelt or pearly barley.
½ tsp. Salt.
200g of small cherry tomatoes on the vine.
10 basil leaves.
300g of small lettuce leaves e.g. mustard leaves, small baby gem, pea shoots or lambs lettuce.
2 pomegranate seeds.
2 tsp. Dijon mustard.
1 tbsp. Shredded Parsley.
1 big juicy lemon – squeezed.
210ml extra virgin olive oil.
½ tsp. Salt.
1 pinch of fresh black pepper.
Method
Bring the spelt grain to the boil with some salt until they are soft.
Drain the spelt and rinse it under cold water to stop it becoming a sticky mess.
Mix the spelt grains with the halved tomatoes, basil, lettuce, pomegranate and parsley.
Whisk thoroughly the lemon juice, Dijon mustard, extra virgin oil, salt and pepper.
Pour the dressing over the salad just before you are ready to serve.
Wine Recommendations
When it comes to wine pairing, salads can be very tricky: a salad that’s dressed with something tart can knock out the flavour of the wine which you are wanting to enjoy.
It could be a Sauvignon Blanc from the Loire valley, Sancerre, Chablis or one of my favourites Gruner Veltliner.
The main concern here is making sure that the acid in the wine meets or overpowers the acidity found in the salad dressing.
Enjoy this fresh and healthy salad outside on a summer’s day with a nice glass of wine.
