Spelt Salad with Leeks and Marinated Mushrooms

Grain salads are forgiving and flexible, and nutty spelt takes well to all kinds of vegetables like fennel, arugula, or carrots. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavourful salad. Marinating the cooked mushrooms and leeks with cider vinegar for 15 minutes allows them to absorb the vinegar so that each bite delivers a pop of tartness. A sprinkling of espelette pepper powder adds a blast of colour and a mild, wonderfully fruity red-pepper flavour.

½ cup + 1 Tbsp. extra-virgin olive oil, divided
1 lb cremini mushrooms, diced
1 large (12 oz) leek, diced
2 medium cloves garlic, thinly sliced
1 tsp. picked thyme leaves, minced
sea salt
black pepper, freshly ground
¼ cup + 2 Tbsp. cider vinegar, divided
6 cups whole-grain spelt, cooked (~ 24 oz dry)
2 small Persian cucumbers, quartered lengthwise, then sliced crosswise into 1/4" pieces
½cup flat-leaf parsley, minced
¼ cup fresh chives, minced

Garnish:
Espelette pepper powder (optional)

In a large skillet, heat 3 Tbsp. oil over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender and their water has evaporated, about 5 minutes. Add leek, garlic, and thyme, season with salt and pepper and cook until leak is tender, about 4 minutes. Transfer to large bowl and stir in ¼ cup cider vinegar. Let stand 15 minutes.

In a large bowl, stir together spelt, cucumbers, and mushroom-leek mixture. Stir in remaining 6 Tbsp. olive oil, 2 Tbsp. cider vinegar, parsley and chives. Season with salt and pepper. Spoon salad into bowls and sprinkle with espelette pepper, if using.

Makes 4-6 servings.