Curried Spelt Salad

Ingredients for Curried Spelt Salad

• 475ml spelt, semi-pearled farro, or whole wheat berries, rinsed

• 1 teaspoon kosher salt plus more for seasoning

• 2 tablespoons vegetable oil

• 2 1/2 teaspoons curry powder (such as Madras)

• 2 teaspoons yellow mustard seeds

• 3/4 teaspoons ground cardamom

• 3/4 teaspoons ground coriander

• 6 small carrots, peeled, cut into 1/4" dice

• Freshly ground black pepper

• 60ml apple cider vinegar

• 240ml thinly sliced red onion (about 1/2 large onion)

• 1/2 lemon cut lengthwise, ends removed, finely chopped with peel (about 80g )

• 450g shredded cooked chicken (from 1 rotisserie chicken

• optional)

• 2 cups baby or wild rocket

• 2 cups (packed) coriander sprigs with tender stems plus more for garnish

• 2 tablespoons extra-virgin olive oil

Place spelt and 1 teaspoon kosher salt in a medium pot. Add water to cover by 1 1/2". Bring to a boil; reduce heat to medium-low and simmer, uncovered, until spelt is tender and water is mostly absorbed, about 1 hour (or 12-15 minutes if using semi-pearled farro). Drain; place in a large bowl.

Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until spices are fragrant and mustard seeds begin to pop, 2-3 minutes. Stir in carrots and season with salt and pepper. Cook, stirring often, until carrots are crisp-tender, 5-6 minutes.

Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove pan from heat and stir until onion is wilted, 1-2 minutes. Add vegetable mixture to bowl with spelt. Season to taste with salt and pepper. Let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Add chicken (if using), rocket, 2 cups coriander, and olive oil to spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with coriander sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.