Herbed Spelt Berry Salad With Peas And Feta

• 5 radishes, very thinly sliced
• 2 teaspoons ume plum vinegar
• 2 teaspoons unpasteurized apple cider vinegar
• 1 1/4 cup spelt berries, washed and soaked 12 to 24 hours in 3 cups filtered water
• 3 tablespoons extra-virgin olive oil, divided
• 1 large garlic clove, minced
• 2 cups English peas, fresh or frozen
• sea salt
• freshly ground black pepper
• 1/2 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh dill
• 5 ounces goat milk feta, drained and crumbled

1. Place radishes in a bowl and add vinegars; toss well.
2. Marinate for at least 6 hours and up to four days in the refrigerator.
3. Drain and rinse spelt berries.
4. Place in a pot and cover with about 4 cups filtered water.
5. Bring to a boil, cover, reduce heat to low, and simmer for 1 1/2 hours or until tender.
6. Add extra water as needed to keep spelt berries covered while simmering.
7. Remove from heat, drain well, and set aside to cool.
8. If using fresh peas, bring a small pot of water to a boil.
9. Add peas, and cook 2 minutes or until tender.
10. Remove from heat, drain, and set aside to cool.
11. If using frozen peas, skip this blanching step.
12. Warm 2 tablespoons olive oil in a skillet over medium heat.
13. Add garlic, and saute for 1 to 2 minutes or until golden.
14. Stir in peas, add a pinch of salt and pepper, and cook 2 minutes longer or until heated through.
15. Remove from heat and set aside to cool.
16. Place spelt berries, radishes and pickling liquid, remaining olive oil, peas, parsley, dill, and feta in a large bowl; toss to combine.
17. Season to taste with salt and pepper, and serve immediately.

vinegar, apple cider vinegar, spelt berries, extravirgin olive oil, garlic, english peas, salt, freshly ground black pepper, flatleaf, dill, goat milk

Taken from www.foodrepublic.com/recipes/herbed-spelt-berry-salad-with-peas-and-feta/ (may not work)