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Pearled spelt with tarragon & red grapes

Sweet red grapes add a fruity twist to this satisfying side dish with a tangy mustard and red wine vinegar dressing

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 320
  • Carbohydrates 49
  • Saturated Fat 1
  • Sugar 14
  • Protein 10
  • Fat 8
  • Fibre 7
  • Salt 0.5

Nutrition per serving

  • Calories 320
  • Carbohydrates 49
  • Saturated Fat 1
  • Sugar 14
  • Protein 10
  • Fat 8
  • Fibre 7
  • Salt 0.5

Ingredients

  • 250g pearled spelt
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 2 tbsp rapeseed oil
  • small pack tarragon, leaves only, chopped
  • 250g red grapes, halved

Method

  1. Rinse the spelt in a sieve under cold running water, then put in a saucepan and cover with more cold water. Bring to the boil, reduce to a simmer and cook for 15-20 mins.

  2. Meanwhile, whisk together the Dijon mustard and vinegar, then continue to whisk as you slowly pour in the oil. Season to taste and add the tarragon.

  3. Drain the spelt and rinse it again in cold water. Tip into a dish, pour over the dressing and mix well. Stir in the grapes and serve.

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