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Carrot, Date and Spelt Berry Salad

 1 cup spelt berries, rinsed and soaked overnight
 1 3/4 cup water
 1 lb ground meat (lamb, beef or venison best)
 1 tsp ground coriander
 1 tsp smoked paprika
 1/2 tsp ground red pepper
 4-5 medium sized carrots, scrubbed and chopped into small pieces
 1.5 tbsp oil 5 garlic cloves, minced
 Fresh squeezed lemon juice from 1 lemon (about 1/4 cup)
 1 tbsp apple cider vinegar
 1/3 cup dates, chopped small
 1 tsp kosher salt
 1 tbsp honey
 1 bunch of cilantro, stems removed and chopped for serving


Place soaked spelt berries in a pot and cover with a cup of water. Bring to a boil and then cover, reduce heat, and simmer. Once water is absorbed, test for doneness-- they should still have a little bite. Add a little more water at a time, continuing to cook until tooth-tender and water is absorbed (about 25-30 min.) For the last few minutes, turn off the heat and just let them steam in the pot.


Meanwhile, chop and prep your veggies and then brown the meat. In a deep-sided skillet, heat up the oil over medium-high. Add in the lamb and break it apart with a wooden spoon or spatula. Add in the coriander, smoked paprika and ground red pepper, and continue to cook until no pink parts are visible. Turn off the heat, and transfer the cooked meat to a plate but keep all the juices and oil in the skillet.


Turn the heat back to medium, and add in the garlic, carrots, dates, lemon juice, apple cider vinegar and salt. Stir to mix and to get up any browned bits on the side of the skillet, for only about a minute or so. Turn off the heat, and cover the skillet with a lid until the wheat berries are done (another 10 min or so.)


Add the lamb back into the skillet with the carrots and then add in the drained and cooked wheat berries. Drizzle the honey over top and stir to incorporate.


Serve topped with the chopped cilantro.