Cucumber Nigella Salad From Sarah Britton's 'My New Roots'

 

Ingredients

Spelt (optional)

1 cup whole spelt berries

½ tsp salt

2 cups water

 

Dressing

2 Tbsp olive oil

1 Tbsp balsamic vinegar (white or regular)

Grated zest from 1 organic lemon

Pinch of salt

 

Salad

1 small red onion, finely sliced

1 cup fresh dill, chopped

1 cucumber, thinly sliced lengthwise

2 Tbsp nigella seeds

150g feta cheese, crumbled

Salt and Pepper to taste

 

Preparation

For the spelt

Combine berries, salt and water in a medium pot, bring to a boil then reduce to simmer for about 20 minutes or until berries are tender. Then remove from heat, place in a large metal bowl to cool.

 

For the dressing

Whisk all ingredients for dressing in a small bowl.

 

For the salad

Using a mandolin, vegetable peeler, or by hand, slice cucumber lengthwise as thinly as possible.

Add cucumber, sliced red onion, and dill to bowl with wheat berries.

Pour dressing over, folding gently to combine. Add the nigella seeds and fold again.

Top with crumbled feta and season to taste with salt and pepper.

Enjoy!