Spelt Salad with Fava Beans

Ingredients

• 3 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup celery diced
• 0.3 cup currants dried
• 1 tablespoon olive oil extravirgin
• 2 cups avarakkai / broad beans whole shelled unpeeled 2 pounds pods
• 0.3 cup parsley fresh chopped
• 2  garlic cloves crushed
• 0.5 teaspoon salt 
• 0.5 cup oil-packed sun-dried tomato halves drained chopped
• 4 cups water 
• 1 cup wheat berries uncooked

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place spelt in a large saucepan; cover with water to 2 inches above spelt. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until spelt is tender.
2. Drain.
3. Bring 4 cups water to a boil in a medium saucepan.
4. Add fava beans; cook 2 minutes.
5. Drain and rinse with cold water; drain.
6. Remove and discard tough outer skins from beans.
7. Combine spelt, fava beans, tomatoes, celery, and currants in a large bowl.
8. Combine vinegar and next 4 ingredients (through garlic), stirring with a whisk.
9. Drizzle over spelt mixture; toss well to coat.
10. Sprinkle with parsley.