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Summer Spelt Tabbouleh





SERVES 4

INGREDIENTS

•200g Sharpham Park spelt grain
•50g flat-leaf parsley
•50g mint
•25g coriander
•4 spring onions
•4 - 6 radishes
•Zest and juice of 1/2 lemon
•3 tbsp olive oil
•1 tsp sumac
•20g toasted almonds
•2 tbsp pomegranate seeds

METHOD

1.Place the spelt in a sieve and rinse until the water runs clear. Put the spelt in a saucepan and enough water to cover the spelt by at least 2cm and bring to the boil. Simmer for 15 - 20 minutes until the grain is cooked but still has bite. Drain and set aside to cool.
2.Meanwhile, finely chop the parsley, mint and coriander and place in a large bowl. Thinly slice the spring onions and radishes and add to the bowl along with the lemon zest, juice and olive oil.
3.When cooled, tip the spelt into the bowl and combine all the ingredients together and season to taste. Spoon into a large serving bowl and sprinkle with a little sumac, toasted almonds and pomegranate seeds.



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