1 cup spelt berries, soaked overnight
1/2 teaspoon sea salt
3 medium carrots, sliced
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
finely grated rind of half a lemon
1/4 cup fresh lemon juice
2 teaspoons cider vinegar
1/3 cup dried cherries
sea salt and freshly ground black pepper, to taste
1/3 cup cilantro, coarsely chopped
- Bring 3 cups of water and 1/2 teaspoon sea salt to a boil in a saucepan. Add the spelt, return to a boil, reduce heat, cover and simmer for 45 – 60 minutes or until tender. Drain and cool.
- Combine the rest of the ingredients in a medium bowl. Add spelt berries and toss together. Taste and adjust seasoning. Serve chilled or at room temperature.