Grain Salad with Olives & Fresh Herbs

🛒 Ingredients

• #Grains;
• 250 g whole spelt berries or farro — rinsed well
• 750 ml water or vegetable stock
• ½ tsp sea salt — for cooking water
• #Salad Mix-ins;
• 150 g green olives — pitted and roughly chopped or halved
• 4–5 scallions / spring onions — thinly sliced (white and green parts)
• 1 large bunch fresh flat-leaf parsley — leaves roughly chopped
• 1 small bunch fresh mint — leaves picked and torn
• 1 small lemon — zest finely grated
• #Lemon & Garlic Dressing;
• 4 tbsp extra-virgin olive oil.. 3 tbsp fresh lemon juice
• 1–2 cloves garlic — very finely minced or crushed
• ½ tsp sea salt — adjust to taste
• ¼ tsp black pepper — freshly ground
• ½ tsp Dijon mustard — optional, helps emulsify

👩‍🍳 Instructions

1. 1

   Cook the grains: Place the rinsed spelt or farro into a medium pot with the water or vegetable stock and salt. Bring to a rolling boil, then reduce heat to low, cover, and simmer gently for 25–30 minutes until tender yet pleasantly chewy — it should have a satisfying bite, not mushy. Drain any excess cooking liquid thoroughly.

2. 2

   Cool slightly: Transfer the hot cooked grains into a large wide bowl. Let them rest for 10–15 minutes until warm rather than piping hot — this allows the grains to absorb the dressing better without wilting the fresh herbs.

3. 3

   Make the bright dressing: In a small jar or bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, lemon zest, salt, pepper, and Dijon mustard if using. Whisk vigorously until smooth and creamy. Taste and adjust — it should be zesty, bright, and perfectly balanced between tangy, salty, and rich.

4. 4

   Assemble the salad: Add the chopped green olives, thinly sliced scallions, chopped parsley, and torn mint leaves to the warm grains. Pour the dressing generously over everything. Toss gently but thoroughly using two large spoons — ensure every kernel is lightly coated and the herbs and olives are evenly distributed throughout.

5. 5

   Rest and serve: Let the salad rest for 10–15 minutes before serving — this allows the flavours to meld and the grains to absorb the wonderful herb and lemon aromas. Taste one last time and add a pinch more salt, pepper, or lemon juice if needed. Serve warm, at room temperature, or lightly chilled — equally delicious!