Fall enters: Colds and runny noses looming at the office. Making holiday plans and last minute fall trips (hello, Colorado). Fitting the constant of food prep and salads and laundry into the rhythm of my new job and new barre class schedule. Sigh. It never stops being busy, but I'm reminded of why I have this blog. I love plating beautiful food and I hope it inspires you to find joy in it as well. Sarah Britton created this beautiful salad recipe, but I made quite a few alternatives based on what Whole Foods had available. She initially inspired me with her idea that simply cutting a familiar vegetable into a new shape can change your eating experience. By slicing a cucumber lengthwise into thin rectangles, this salad caught my eye in her gorgeous "My New Roots" debut cookbook. She calls it her "Cucumber Nigella Spelt Salad." I substituted spelt berries for kamut (pronounced Ka-Moot). Both are primitive high-protein wheat berries. I omitted nigella seeds and fresh dill (because yuck, dill!) and added feta.
Shooting the angles of these cucumbers was so fun. I've been able to study under some great photographers the past few weeks on very exciting collaborations that I can't wait to share. My focus has been on food styling, primarily, but this salad was fun to shoot by myself! Enjoy.
Ingredients: + 1 small red onion, sliced + 1 whole cucumber + 1 small block of feta cheese + sea salt and freshly cracked black pepper +1 cup kamut
Dressing: + 2 tbs cold-pressed olive oil + 1 tbs white balsamic vinegar + grated zest of 1 lemon + pinch of sea salt
Method: Combine the kamut, a pinch of salt, and 2 cups of water in a small pot. Bring to a boil and then immediately reduce the heat. Simmer until the grains are tender and the water is absorbed (about 15-20 minutes). While cooking, slice the red onion & cucumber using a sharp knife (or a mandolin slicer; I need one of these!). Toss the slightly cooled off kamut with red onion and cucumber slices in a bowl. Pour the dressing on and toss again. Garnish with feta cheese. Serve with infused grapefruit & rosemary water for a light lunch.