Salad with spelt, radish, arugula and feta

Ingredients:

• 1.5 cups spelt, washed
• 1/4 cup extra-virgin olive oil
• A pinch of red pepper flakes
• 1 cup grape tomatoes, halved lengthwise
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 6 radishes, small ones cut into 4 pieces, large ones into 8 pieces
• Half a cucumber, diced
• Juice of 1 lemon
• 2 cups arugula
• 3/4 cup crumbled feta (about 110 g)

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the spelt and cook until tender, about 20 minutes. If using whole grain spelt, cook for 30 minutes. Drain thoroughly.
2. Combine olive oil and red pepper flakes in a large bowl. Add tomatoes, mint, parsley, radishes, cucumber, and lemon juice and toss to combine. Add the hot spelt. Add the arugula and toss. Sprinkle with crumbled feta and season with salt and pepper to taste.