Spring Salad with Spelt, Broccoli and Radish
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- 1 cup spelt, uncooked
- 2 cups broccoli florets
- 1 cup peas
- 10 radishes, thinly sliced
- 3 tablespoons chives, chopped
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Kosher salt and pepper, to taste
Cook the spelt according to package directions. Once done, add to a large bowl and toss with a bit of olive oil. Set aside.
While the spelt is cooking, set up a blanching station by bringing a large pot of water to a boil and salting assertively. In a large bowl, set up an ice bath with cold water and plenty of ice. Prepare a sheet tray, lined with paper towels.
Blanch the broccoli until bright green, but still retains a bit of crunch, or 3-4 minutes. Remove the broccoli from the pot and place in ice water briefly to stop the cooking. Remove from ice bath and set on the sheet tray to dry.
Next, blanch the peas until bright green, 1-2 minutes. Repeat the same process as the broccoli.
Add the radishes, chives, broccoli and peas into the large bowl the spelt is in and add lemon juice, additional olive oil and salt and pepper.
Serve immediately and enjoy!