This was impressed by a lunch concocted from some leftover takeaway biryani! I added some lettuce, apples and a squeeze of lime to freshen it up and the outcome was surprisingly mild and pleasing. For this model I’m utilizing spelt, because it has an amazing texture and the grains don’t stick collectively in the identical manner that rice does.
- 200g pearled spelt
- 1 cinnamon stick
- 25g contemporary ginger, lower into slices
- 1 pink chilli, halved lengthways
- 2 tsp good-quality medium-heat curry powder
- 1 tsp garam masala
- 2 limes
- 2 consuming apples, comparable to Gala or Cox
- 2 tbsp further virgin rapeseed oil
- A small bunch of coriander (30g), leaves picked
- 2 sprigs of mint, leaves picked and roughly torn
- 50g lamb’s lettuce or Lollo Rosso
- Sea salt and black pepper
Put the spelt into a big saucepan with the cinnamon, ginger, chili, curry powder and garam masala. Add the juice of ½ lime and toss within the squeezed half-lime shell as nicely. Pour on sufficient water to cowl the spelt by about 5cm. (You possibly can at all times high it up midway by cooking if obligatory.) Convey to a simmer and simmer for 15 to twenty minutes till the spelt is simply cooking.
Drain the spelt in a sieve, choosing out and discarding the cinnamon, ginger, chili and lime shell. Put aside to chill to room temperature.
Squeeze the juice from the remaining 1 and ½ limes. Quarter, core and chop the apples into roughly 1cm cubes and place in a big bowl with the spelt. Add the lime juice and rapeseed oil, season with salt and pepper, and toss to mix.
Switch the spelt combine to a platter and scatter over the coriander, mint and lamb’s lettuce. Toss flippantly and serve.
Swaps: Attempt utilizing pearled barley or brown rice instead of the spelt, adjusting the cooking instances accordingly. The salad can also be scrumptious for those who use olive inexperienced or Puy lentils instead of spelt.