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1 Red Onion, sliced thinly
1 Tbsp. Balsamic Vinegar
1 cup Spelt Berries or Freekah, soaked in water for at least 1 hour
1 head Green Leaf Lettuce, trimmed and roughly chopped
1 tsp. Sugar
1/2 Persian (or any thin skinned) Cucumber, cubed small
1/4 cup Feta, crumbled
3 Tbsp. Olive Oil
4 Tbsp. Curly Parsley, roughly chopped
4 Tbsp. Pomegranate seeds
Pepper to taste
Salt to taste
In a sauce pan with a lid, bring 3 cups water to a boil over a high flame. Add the spelt and stir. Reduce the flame to low. Cover and simmer for 50-60 minutes, or until the grains are chewy.
When the spelt is done, whisk together the oil and vinegar in a large mixing bowl. Season with the sugar and a pinch of salt and pepper, to taste. Add the onion, cucumber, lettuce and parsley. Toss to combine. Add the spelt along with a pinch of salt and pepper. Mix together and divide among 2 plates. Garnish evenly with the feta and pomegranate seeds.
