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I'm reading some old posts, and I'm feeling really wistful: in February spring seems close, but winter can be unbearable.
I want that my plants grow soon, that the 'garden work' will become harvest instead of sow... but while I wait, I cook using the few fresh aromatic herbs from my garden, first of all the coriander.

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This recipe is the eggless remake of a similar one, that was a real treat: Spelt and lentil fritters. This new version uses frozen spinach because (sigh...) this time I haven't any greens to harvest.



Kamut Kebabs with Coriander

Ingredients
2 tbsp kamut
1 tbsp pearl barley
1 tbsp red lentils
1 tbsp yellow lentils
50g frozen spinach
3 tbsp chickpeas flour
3 tbsp grated parmesan
2 sprigs of fresh coriander
1/2 onion

Directions
Cook kamut, pearl barley, red and yellow lentils boiling salted water for 45-50 minutes, until tender.
Meanwhile cook the spinach and drain well.
Mince legumes, grains, spinach, onion and fresh coriander with a blender. Add the chickpeas flour and parmesan.
Shape into small balls and fry them in oil until golden brown.

Serve with chutney: I used my Quick Chutney.

This goes to Cinzia from Cindystar who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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