Spelt Salad with Fennel and Currants

Ingredients

• 250 g spelt grains
• Salt
• 2 bulbs fennel
• 1 Organic lemon
• 5 g mint (0.25 bunch)
• 0.25 bunch coriander
• 7 tbsp olive oil
• 1 tbsp honey
• 1 tsp mild Madras curry powder
• 100 g black currants
• Pepper

Instructions

1. 1.

   Cook the spelt in plenty of boiling salted water for 30–35 minutes until the grains are tender. Drain and set aside.

2. 2.

   While the spelt cooks, clean and wash the fennel bulbs and slice them into strips. Rinse the lemon hot, dry it, grate its zest and squeeze out the juice. Wash the herbs, pat dry, and pick off the leaves.

3. 3.

   Heat 2 tbsp olive oil in a pan. Sauté the fennel for 3 minutes over medium heat. Then drizzle with honey and cover; let it steam gently for about 7–8 minutes on low heat until tender. Transfer the fennel to a bowl.

4. 4.

   Heat the remaining oil in the same pan. Add the curry powder and stir for 1 minute over medium heat. Wash the currants. Remove the pan from the heat. Add the drained spelt, fennel, and currants to the pan. Season everything with salt, pepper, lemon zest, and juice, and fold in half of the herbs. Taste the salad, plate it, and sprinkle with the remaining herbs.