The rich nutty flavour of the spelt berries combine beautifully with fresh summery mint and sweet, juicy cherry tomatoes.
1 cup uncooked spelt berries 2 cups cold water Handful of fresh mint leaves, finely chopped 3 tablespoons olive oil 1 tablespoon balsamic vinegar A pinch of salt 60g fetta, cubed 1 cup cherry tomatoes Lightly toasted almonds and a sprig of mint leaves, to serve
1. Place whole spelt berries in a saucepan with cold water, bring to boil and simmer for 50 minutes, until water is absorbed and spelt berries are tender. 2. Meanwhile, combine mint, olive oil, balsamic vinegar and salt in a serving bowl. 3. Allow spelt berries to cool before adding to serving bowl with fetta and tomatoes and folding together. 4. Garnish with toasted almonds and fresh mint leaf. Serve immediately.