1 1/2cupscooked speltprepared according to package instructions
1jalapeñostemmed and seeded
Place parsley in a food processor and pulse until finely minced, careful not to puree.
Remove parsley from the food processor and place in a large bowl. Stir in cooked spelt, cherry tomatoes, scallions and fresh mint.
To prepare vinaigrette, add jalapeño, lemon juice and salt to the food processor and pulse until incorporated, 30-60 seconds. With the machine on high, slowly add olive oil and continue processing until vinaigrette is emulsified.
Pour jalapeño vinaigrette over the tabbouleh and toss well. Check for seasoning and adjust accordingly.
Can be stored in an air-tight container in the refrigerator for up to 5 days. Over time, spelt will absorb the vinaigrette so you may wish to add additional lemon juice, olive oil or salt before serving.For a mild salad, eliminate the jalapeño or remove all of the stems and seeds which is where the heat lives.For a spicier salad, leave the seeds and/or add a second jalapeño.