Spelt Berry (Farro) Salad With Cranberries and Hazelnuts

zenveg's Note:

One of my favourite salads adapted from a recipe taken from a magazine.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 1.0 bowl

• 1 cup spelt berries (also called "whole grain spelt" or "farro" boiled according to package instructions)
• 1 lemon (organic, small to medium in size, grated zest and juice of)
• 2 tablespoons liquid honey
• 3 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil (I use canola oil)
• 100 g dried cranberries (the sweetened kind, roughly chopped)
• 100 g hazelnuts (dry roasted on a hot frying pan. Remove as much as possible of the brown "shell lining" after roasti)
• 3 -5 stalks spring onions (thinly sliced, you can also substitute the spring onions with 2 finely sliced stalks of celery)
• 1 -2 teaspoon dried mint (or to taste)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon pepper (to taste)

Directions:

1. Mix everything together - no particular order nescessary.