Spelt Salad - alive magazine

Ingredients

• 3 Tbsp (45 mL) extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 3/4 lb (375 g) spelt
• 6 cups (1.5 L) vegetable stock, plus extra for sautéing vegetables
• 1 red onion, roughly chopped
• 2 zucchini, sliced
• 1 sweet red pepper, chopped
• 1 eggplant, chopped
• 10 cherry tomatoes, halved
• Salt to taste
• 1 bunch flat-leaf parsley, finely chopped
• 1 small bunch mint leaves, chopped
• Finely chopped walnuts or pine nuts, toasted