Spelt Risotto Tabbouleh

Ingredients

• 2 cups water or vegetable broth (approx. 500 ml)
• 1 cup Spelt Kernotto
• 1 onion, finely chopped
• 1 tbsp oil (for the grain)
• Alternatively: Use cooked Kernotto from the previous day

Vegetables & Dressing:

• 750 g seasonal vegetables (e.g., zucchini, pumpkin, beans, chard, fennel, carrots, chickpeas)
• 1 onion, cut into fine wedges
• Oil for frying
• Grape vinegar, sunflower oil, apple syrup
• Salt, pepper, fresh basil leaves, garlic
  
• Optional: Feta cheese
  

Preparation

Perfect as a side dish for grilled vegetables, cheese, or meat. Soaking is not required!

1. Cook the Kernotto: Séuté the finely chopped onion in some oil. Add water or broth and bring to a boil. Stir in the Kernotto and let it simmer for 10–15 minutes. Remove from heat and let it swell for another 15 minutes, then allow to cool slightly.
2. Prepare the Vegetables: Clean and cut the vegetables into bite-sized pieces. Séuté them in oil until tender (onions should remain translucent, not brown).
3. Combine: Place the Kernotto and the warm vegetables in a large bowl.
4. Season: Whisk together the vinegar, oil, apple syrup, salt, and pepper to create a dressing. Mix into the salad.
5. Finishing touches: Add pressed garlic and freshly torn basil leaves. If desired, crumble feta cheese over the top. Serve lukewarm or cold.

Properties: Short cooking time, Nutritious, Savoury, Aromatic, Wholesome