Ingredients
- 2 cups spelt (semi-pearled farro or wheat berries), rinsed
- 1 teaspoon kosher salt (plus more to taste)
- 2 1/2 teaspoons curry powder
- 2 teaspoons yellow mustard seeds
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground coriander
- 6 small carrots, peeled and diced
- Freshly ground black pepper
- 1/4 cup balsamic vinegar
- 1/2 large red onion, thinly sliced
- 1/2 lemon, finely chopped with peel
- 3 cups cooked chicken, shredded (optional)
- 2 cups arugula
- 2 cups fresh cilantro (plus extra for garnish)
- 2 tablespoons extra virgin olive oil
- Salt to taste
Instructions
Cook the Spelt
Place the spelt and 1 teaspoon of salt in a pot and cover with water by about 4 cm (1½ inches).
Bring to a boil, then reduce heat and simmer uncovered until tender (about 1 hour, or 12–15 minutes for semi-pearled farro).
Drain and transfer to a large bowl.
Prepare the Vegetables
Heat a little oil in a pan over medium heat.
Add curry powder, mustard seeds, cardamom, and coriander. Cook until fragrant and the mustard seeds begin to pop.
Add the carrots, season with salt and pepper, and cook until tender but still crisp.
Combine Ingredients
Stir in the sliced onion and chopped lemon, letting them soften slightly.
Add this mixture to the cooked spelt.
Season with balsamic vinegar, salt, and pepper, and allow to cool.
Finish the Salad
Add the shredded chicken (if using), arugula, cilantro, and olive oil.
Toss everything together until well combined.
Serve
Transfer to a serving platter and garnish with fresh cilantro.
Serve fresh, paired with a chilled Tuscan red wine.