Summary

Ingredients

• 250 g spelled
• 750 ml vegetable stock
• 1 bell pepper (s), red or yellow
• 4 tomato (s)
• 2 spring onion (s)
• 1 small cucumber (s)
• 1 piece (s) ginger root, small
• 1 bunch parsley
• 10 mint leaves
• 2 teaspoons fennel seeds
• 1 lemon (s), juice it
• 6 tablespoon olive oil
• salt
• pepper

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Instructions

1. Wash the spelled grains under running water. Soak in cold water for 12 hours or overnight.
2. Drain the spelled. Bring the grains and stock to the boil and cook covered for 45-60 minutes over a low heat, until the grains are cooked through but still firm to the bite. Stir occasionally and add water if necessary. (If you want to go fast, you can also use sun wheat or bulgur, cook this according to the instructions on the package.)
3. Meanwhile wash the vegetables. Halve the peppers, clean and cut into very small cubes. Remove the stems from the tomatoes and finely dice the tomatoes. Cut the cucumber into small cubes. Cut the spring onions into fine strips. Wash the parsley and mint and shake dry, pluck the leaves off and chop finely. Peel the ginger, dice very finely. Chop the fennel seeds into small pieces.
4. Drain the spelled grains, rinse with cold water and drain well. Add diced vegetables, herbs, ginger, fennel, lemon juice and olive oil. Season with salt and pepper and carefully mix the salad. Cover and let steep a little before serving, sprinkle with freshly ground pepper and decorate with a parsley leaf, serve.
5. The name Grain Salad Verona comes from the fact that I got this salad in Verona in a beautiful, old osteria. Since I couldn`t find the recipe anywhere, after several tests I have now managed to copy it.