Spelt salad

This salad can be eaten hot or cold. Since  I wanted to toss in some leftover cheddar cubes, I decided to have it cold so that the cheese keeps  its shape. But seriously, it is a hearty salad and the spelt’s chewy texture and chocolaty overtones makes it the main character with whatever accompanying ingredients that goes with it.

Main salad :

1 cup spelt berries

1 handful pecans, toasted and coarsely chopped

1 medium beetroot, cooked and cubed

half a guava, julienned

4 slices of salami, toasted until crispy and julienned

sauce :

½ cup of balsamic + 4 Tbsp brown sugar , reduced in pan until treacle-thick. Cool.

Method :

Prepare balsamic sauce. Cool.

Cook spelt according to instructions. Cool.

Toss in nuts, beetroon, guava, salami strips and basically anything you like.

Serve on a bed of rocket.

Pour balsamic glace. Serve immediately.