
Ingredients:
- 1 cup uncooked Einkorn berries
- 2 cups cherry tomatoes, split in half
- 1 cup arugula leaves, rinsed and dried
- 1 tablespoon balsamic or red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- ¼ cup nuts of your choice (optional)
- salt to taste
Cooking instructions:
- Place 1 cup (250 g) Einkorn in a lidded saucepan, cover with plenty of water, and bring to boil. Then reduce the heat to a simmer and cover. Cook for 30 minutes, until Einkorn grains are tender. Remove from the heat, drain any remaining water, and leave to cool completely.
- Once cooled, place Einkorn berries, arugula, cherry tomatoes, olive oil and salt in a large serving bowl. Sprinkle in the nuts and mix lightly to combine. Season with salt and pepper to taste.
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