We love this recipe from 26 Grains!
**Ingredients (serves 4):
FOR THE SPELT
- 200g pearled spelt, soaked in cold water for at least 1 hour
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 250g cherry tomatoes, halved
- 150g rocket
- 50g shaved Parmesan
- Sea salt and black pepper
FOR THE PESTO
- 75g flaked almonds
- 50g parsley
- 1 garlic clove, crushed
- 100ml olive oil
- Juice of 1 lemon
- ½ teaspoon of salt
- Freshly ground black pepper
Method
- Start by making the spelt. Add 1 litre water to a medium pan and
bring to the boil. Add the spelt and reduce the heat so the water is
at a gentle rolling boil. Cook for 20 minutes until tender. - Add the olive oil to a pan over a medium heat. Add the onions and
let them cook until softened, about 7 minutes, then add the garlic
and cook for a minute longer. - Remove from the heat and stir in the tomatoes so that they ever so slightly caramelise on the outside.
- To make the pesto, place all the ingredients in a food processor or
blender and pulse briefly (about 6 times) for a more textured pesto,
or blend at high speed for a minute or two for a smoother pesto. - Drain the cooked spelt and allow to cool slightly. Mix with the onions
and tomatoes in a bowl and add stir in a good helping of the
pesto – about 8 tablespoons (any leftover pesto can be stored in
the fridge in an airtight jar for up to 5 days). - Season with salt and
pepper and serve with the rocket and shaved Parmesan.
