The Einkorn Cookbook by Shanna Mallon

Author:Shanna Mallon
Language: eng
Format: mobi
Published: 2014-09-13T09:18:24+00:00

mediterranean salad

Yield: 4 servings

T his satisfying vegetarian salad pairs einkorn berries with Mediterranean favorites such as Peppadew peppers, olives, olive oil, and lemon juice for the sort of lunch that carries you well through to dinner.

1 ½ cups (275 g) Cooked Einkorn

Berries (page 15)

1 cup (30 to 35 g) chopped spinach

L In a large bowl, combine cooked berries, spinach, peppers, goat cheese, and olives. In a separate, small bowl, whisk together vin-2 to 3 Peppadew peppers, diced

egar, honey, lemon juice, olive oil, salt, and pepper. Drizzle this 1 ounce (28 g) goat cheese

dressing over the berry mixture and toss to coat everything evenly.

¼ cup chopped green Italian olives

(such as Cerignola or Castelvetrano)

Taste; adjust salt and pepper as you like.

¼ cup (60 ml) balsamic vinegar

1 tablespoon (20 g) honey

2 tablespoons (30 ml) fresh lemon juice

1 to 2 tablespoons (15 to 30 ml)

olive oil

¼ teaspoon sea salt

¼ teaspoon black pepper

Recipe Notes

r Although Peppadew peppers actually originate in South Africa, they pair so beautifully with olives and lemon juice that we love them in this Mediterranean side dish.

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Peppadew.com.

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