Spelt with Blackberries, Beetroot and Walnuts (6)

A delicious side with Georgian influences from Diana Henry.

Spelt with Blackberries, Beetroot and Walnuts (6)
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Spelt with Blackberries, Beetroot and Walnuts (6)
Print Recipe
Instructions
  1. Cook the spelt in boiling water until tender (20-25 minutes). Drain and run cold water through it. Shake off the excess water and put it into a serving bowl with 2 tbsp of the regular olive oil, the lemon, vinegar and seasoning.
  2. Make the buttermilk dressing by mixing everything together. Taste for seasoning. Heat the rest of the regular olive oil and cook the onion until it has just lost its rawness, then add the spices and cook for another two minutes.
  3. Add this to the spelt, then toast the walnut pieces in the same pan for a minute or so, until they smell aromatic. Tip them into the bowl along with the other ingredients and gently toss together.
  4. Drizzle with some of the buttermilk dressing (offer the rest in a small jug) and serve.
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