Elevate your salad game with this vibrant, texturally rich grain bowl that brings an unexpected depth of flavor to the table.
Our Fleur De Geisha Spelt Salad transforms simple cooked spelt into an aromatic foundation by infusing it directly with the delicate, fruity notes of this tea.
10.5 oz (300 g) of fresh baby mozzarella cheese balls
1 cup (150 g) of pomegranate seeds
2 tbsp (30 ml) of hazelnut oil (or olive oil)
2 to 3 tbsp (30 ml) of (white) balsamic vinegar
Preparation
Soak spelt grains in cold water for at least 2 hours, preferably overnight, then strain and rinse them.
Tea liquor: infuse the Fleur De Geisha
in 1 liter of water at room temperature for 30 minutes. Reserve 3.4 fl oz (10 cl) aside.
Place the spelt in a large pan and cover with the tea liquor. Cook the spelt 40 - 45 minutes covered over medium heat. Salt at the end of cooking, and drain under cold water.
Heat the remaining 3.4 fl oz (10 cl) of tea liquor you put aside in a bowl and add the dried cranberries. Let it swell for 20 minutes, drain, and keep the juice.
In a separate bowl, combine 2 tbsp. of this juice with balsamic vinegar, hazelnut oil, and some salt and pepper. Whisk until emulsified.
In a large serving bowl, mix in the remaining ingredients (pomegranate seeds, chopped hazelnuts, mozzarella balls cut in 4, cranberries cut in 2, add the cooked spelt, and set aside in the fridge.
When ready to serve, pour the dressing over the salad and toss to coat.
