Emmer Salad with Spring Greens, Feta & Mint Sauce

Method

1. Bring the emmer to a boil in salted water, then lower to a simmer for 25-30 mins, or until tender.
2. When almost ready, turn your oven to 180°C. Roughly chop your almonds and toast in the oven for 7 minutes, or until a few shades darker and smelling very fragrant.
3. Meanwhile, cook the greens in batches. Heat a splash of oil in a wide frying pan until very hot (but not smoking).
4. Add a handful of the greens to the pan, season with a pinch of salt, and cook in the hot oil until vibrant green and charred in patches.
5. Remove into the serving bowl and repeat until all the greens are cooked.
6. When the grains are done, drain and add them to the serving bowl along with the greens.
7. In a little glass, beat together the mint sauce and the extra virgin olive oil, then pour over the greens and grains and toss to thoroughly mix.
8. Taste and add more mint sauce if you want, then add the toasted almonds and crumble in the feta, and toss again until combined.