Pearled spelt with tarragon & red grapes
- Miriam Nice
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins - 20 mins
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Sweet red grapes add a fruity twist to this satisfying side dish with a tangy mustard and red wine vinegar dressing
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g pearled spelt
-
1 tbsp Dijon mustard
-
1 tbsp red wine vinegar
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2 tbsp rapeseed oil
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small pack tarragon
leaves only, chopped
-
250g red grapes
halved
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Nutrition: per serving
- kcal320
- fat8g
- saturates1g
- carbs49g
- sugars14g
- fibre7g
- protein10g
- salt0.5g
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Method
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step 1
Rinse the spelt in a sieve under cold running water, then put in a saucepan and cover with more cold water. Bring to the boil, reduce to a simmer and cook for 15-20 mins.
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step 2
Meanwhile, whisk together the Dijon mustard and vinegar, then continue to whisk as you slowly pour in the oil. Season to taste and add the tarragon.
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step 3
Drain the spelt and rinse it again in cold water. Tip into a dish, pour over the dressing and mix well. Stir in the grapes and serve.
Recipe from Good Food magazine, May 2015
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