Cucumber Nigella Salad From Sarah Britton's 'My New Roots'
1 cup whole spelt berries
½ tsp salt
2 cups water
2 Tbsp olive oil
1 Tbsp balsamic vinegar (white or regular)
Grated zest from 1 organic lemon
Pinch of salt
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
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.