Spelled Tabbouleh with Burrata – is a low-calorie Middle Eastern side dish packed with plant-based protein, fresh vegetables and herbs in every bite. This healthy salad is marinated in a simple homemade lemon garlic dressing.
This time a different tabbouleh recipe features fresh vegetables, fruit, herbs and spelt, all marinated in olive oil and lemon dressing. The result is a simple and aromatic salad with nutritional properties. If you want to incorporate more veggies into your day or try other variations of Middle Eastern tabbouleh, feel free to vary this recipe with other grains and add it to your weekly meals. Tabbouleh is a very refreshing side dish or appetizer due to the finely chopped herbs and mint.
Soak the spelled first and then cook it
First off, I cooked the spelled without soaking and it took over 3 hours. To avoid this long cooking time, you should soak the spelled grains for a few hours before cooking.
- Rinse spelled thoroughly in a sieve.
- Pour the spelled into a bowl or saucepan and pour over cold water.
- Now let the spelled soak in the refrigerator for about eight to ten hours, preferably overnight.
- Drain the spelled the next day and rinse again.
- Put the spelled in a saucepan and fill up with twice as much water. Salt lightly.
- Bring everything to a boil, reduce the temperature and let the spelled simmer gently.
- now the spelled only needs about 40 to 50 minutes to finish. Stir occasionally until nothing sticks to the bottom.
- when the grains are of the desired consistency, strain them through a sieve.
- After cooking, let the spelled cool down a bit.
If you like our spelled tabbouleh with burrata, you might also be interested in these recipes:
- vegan TexMex salad with chipolte dressing
- Sweet potato bowl – power food
- oriental fried oatmeal
- Chickpea Zucchini Curry
- Make falafel yourself
- more salad recipes
Spelled tabbouleh with burrata
- 200 G Spelt*
- 200 G Asparagus green
- 300 G cherry tomatoes
- 125 G blueberries
- 2 cucumber
- 1 small bunch parsley
- 1 small Bunch of basil
- ½ small bunch of mint
- 1 juice of a lemon
- 80 G pistachios* peeled off
- 80 G sunflower seeds
- 3 tbsp. native olive oil*
- ½ tsp garlic powder*
- 4 burrata a 100 g
- 300 G hummus
- 4 Pita bread*
- Cook the farro according to package directions (make sure to soak the spelled first). I had a cook time of 3.5 hours without soaking.
- Drain the spelled and place in a large enough bowl.
While the spelled is cooking:
- Wash the green asparagus, peel the lower third and then fry in a hot pan with a tablespoon of olive oil until soft and given some colour. Season with salt and pepper. Let cool and cut into pieces about 2 cm long.
- Roast the sunflower seeds in a pan without adding fat until golden brown.
- Roast the pistachios like the sunflower seeds. Let cool and roughly chop.
- Wash and halve the cherry tomatoes. Quarter larger pieces if necessary.
- Wash and sort blueberries.
- Rinse all three herbs, shake dry and roughly chop. (reserve some of each herb for garnish)
- Now mix all the prepared ingredients with the cooked and slightly cooled spelled. Season with lemon juice, olive oil, garlic, salt and pepper.
- Spread the hummus on the plates or platter. Scatter the spelled tabbouleh around it.
- Take the burrata out of the brine and put it on the plate.
- Drizzle the burrata and hummus with some olive oil. Salt and pepper the burrata.
- Bake the pita and cut into small segments. Place around the plate.
- Decorate with reserved herbs and enjoy.