Cucumber nigella spelt salad recipe

Ingredients

• 1 cup (200 g) whole spelt berries ½ teaspoon fine sea salt

• 2 tablespoons cold-pressed olive oil
• 1 tablespoon white balsamic vinegar
• 1 organic grated lemon zest
• Pinch of fine sea salt

• 1 small red onion, sliced
• 1 cup (20 g) chopped fresh dill 1 whole cucumber
• 2 tablespoons nigella seeds
• 1 small block (⅓ pound / 150 g) feta cheese
• Flaky sea salt and freshly cracked black pepper

1. Combine the spelt, salt, and 2 cups (450 ml) water in a small saucepan. Bring to a boil, reduce the heat, and simmer until the grains are tender and the water is absorbed, about 20 minutes. Put the spelt in a large bowl.
2. Whisk the olive oil, vinegar, lemon zest, and salt together in a small bowl. Pour half of this dressing over the warm spelt and toss to combine. Add the red onion and dill, and toss again.
3. Using a vegetable peeler or a mandoline slicer, slice the cucumber lengthwise into thin ribbons and add to the bowl. Pour the remaining dressing over the salad, toss to coat, and add the nigella seeds.
4. Crumble the feta over the top, gently fold, season with salt and pepper, and enjoy.