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Curried Spelt Salad

Here's how you make Curried Spelt Salad
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  • Servings: 7
  • Prep: 15m
  • Cook: 1h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 348 grams dry spelt (semi-pearled farro, or whole wheat berries, rinsed, 2 cups dry)
  • 1 teaspoon kosher salt (plus more for seasoning)
  • 3 tablespoons oil (vegetable oil)
  • 2 1/4 teaspoons curry powder
  • 2 teaspoons yellow mustard seeds
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground coriander
  • 6 small (18 ounces) carrots (peeled, cut into 1/4 inch dice)
  • Black pepper, freshly ground
  • 1/4 cup apple cider vinegar
  • 1 cup red onion (thinly sliced)
  • 1/2 lemon (cut lengthwise, ends removed, finely chopped with peel, about 1/2 cup)
  • 375 grams cooked chicken (3 cups, shredded, store-bought rotisserie is fine)
  • 2 cups baby arugula
  • 2 cups cilantro (sprigs with tender stems attached, packed)
  • 2 tablespoons olive oil (extra-virgin)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

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

  • Step 2: Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add curry, mustard seeds, cardamom, and coriander; cook, stirring often, until the spices are fragrant and the mustard seeds begin to pop, 2-3 minutes.

  • Step 3: Stir in carrots and season with salt and pepper. Cook, stirring often until carrots are crisp-tender, 5-6 minutes.

  • Step 4: Add vinegar and stir until evaporated, 1-2 minutes. Stir in onion and lemon. Remove the pan from heat and stir until the onion is wilted, 1-2 minutes. Add the vegetable mixture to the bowl with the spelt. Season to taste with salt and pepper. Let cool. (May make up to this point a day ahead). Cover and chill.

  • Step 5: Add chicken (if using), arugula, 2 cups cilantro, and olive oil to the spelt mixture; toss to combine. Transfer salad to a large platter. Garnish with cilantro sprigs.

We hope you enjoy this recipe!

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