Pearled Spelt, Pomegranate & Feta Salad with Chive Vinaigrette

When you are needing rejuvenated mid-week and you open the fridge only to find a bendy carrot and some crusty parmesan rind resembling some 80s forgotten Stickle Bricks, this is what you wished you had.

And you can! Make this up at the start of the week and it will grace your lunch desk for the days to follow. Imagine that smug glow as you open the lid, someone asks what you have for lunch, and you reply ‘just a little Spelt salad I whipped up’…. Spelt! Officially domestic God/ Goddess territory.

So here you go, make it, love it and revel in it.

Swap out the herbs for whatever soft herbs you have growing, freshness is the key here.


250g Pearled Spelt

1 litre Vegetable Bouillon, hot

100g Feta, crumbled

1 Cucumber, seeds removed and cubed

150g Pomegranate Seeds

150ml Extra Virgin Olive Oil

2-3tbsp Chive Flower Vinegar (see my previous recipes)

1 tbsp Dijon Mustard

Salt & Pepper

Large Handful Flat Leaf Parsley

Large Handful Fresh Mint

Fennel Fronds


1. Add 1 tbsp Olive Oil to a medium sized pan over a medium heat. Add the spelt and toast for 2-3 minutes, stirring until it smells nutty and fragrant.

2. Add the vegetable stock and bring to a boil. Reduce to a simmer and simmer for 20-25 minutes or until tender but al dente. Drain and allow to steam for 5 minutes.

3. Add the remaining olive oil, vinegar, mustard, salt and pepper to a large jar and shake to combine. Season with salt and pepper and taste, shake again and set aside.

4. Finely chop the parsley with a sharp knife. Roll the mint leaves into cigar shapes and finely chop into ribbons (chiffonade).

5. Gently fold the feta, pomegranate, cucumber and herbs through the spelt. Add 4-5 tbsp of the dressing and fold through.

6. Serve warm with extra dressing on the side. Any spare, pop into boxes for lunchtime glory.