For a new taste, you can also use : Organic Hulled Barley
Ingredients
1 cup of Organic Spelt Berries
500g (1 pound) of green beans
1 minced French shallot
1 pint of cherry tomatoes cut in half
3/4 cup (190 mL) of crumbled feta cheese
1/3 cup (85 mL) of chopped fresh mint
VINAIGRETTE
10 ml (2 teaspoons) of white wine vinegar
10 ml (2 teaspoons) of lemon juice
10 mL (2 teaspoons) of Dijon mustard
15 ml (1 tablespoon) of honey
1 garlic clove, chopped
Salt and pepper
1/3 cup (85 mL) of olive oil
Preparation
Cook spelt berries in a large pot of boiling salted water for 30 to 35 minutes, until cooked but still slightly firm. Drain and rinse with cold water; drain well.
Hull the beans and steam them 5 minutes. Drain and rinse immediately under cold water to stop cooking.
In a bowl, whisk the white wine vinegar, lemon juice, Dijon mustard, garlic, salt and pepper; whisking always, gradually add the olive oil.
Add to the salad bowl cooked and cooled spelt berries, beans, French shallot, cherry tomatoes, feta cheese and mint. Mix well
