Spelt salad

Ingredients:

• 1 cup polished spelt (170 g)
• 1 cup fresh non-alcoholic apple cider
• 2 bay leaves
• 0.5 cups of quality olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup toasted salted pistachios, whole or chopped
• 1 cup coarsely chopped fresh parsley
• 1 cup coarsely chopped fresh mint leaves
• 1 cup cherry or grape tomatoes, halved lengthwise
• 1/3 cup thinly sliced ​​radishes (2–3 pcs.)
• 2 cups young arugula
• 0.5 tbsp. shaved parmesan
• Sea salt flakes

Preparation:

1. In a medium saucepan, combine the spelt, apple cider, bay leaf, 2 teaspoons salt, and 2 cups water. Bring to a boil, reduce heat, and simmer, uncovered, for about 30 minutes, until the spelt is tender. If all the liquid is absorbed before the spelt is tender, add a little more water. Drain and transfer the spelt to a large serving bowl. Discard the bay leaves.
2. Meanwhile, in a small bowl, combine the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir the dressing into the hot spelt and let it cool for at least 15 minutes.
3. Before serving, add the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly stir in the Parmesan cheese, being careful not to break it up too much. Sprinkle with sea salt and serve immediately.