Israeli Pasta Salad

This recipe is from Marion Grasby's "Marion — recipes and short stories from a hungry cook". It's a wonderful read and has some delicious recipes in it.

I have changed the ingredients a lot from the original recipe.

You'll need:

• 1 packet spelt pasta
• ¼ cup coriander, chopped
• 1 red onion, very finely chopped
• 1 garlic clove, very finely chopped
• Zest of 1 lemon
• Juice of 1 lemon (use the zested one — zest first)
• 4 tablespoons extra virgin olive oil
• ¼ teaspoon sumac
• ¼ teaspoon sea salt
• ⅓ cup currants

Cook the spelt pasta according to the directions on the packet. Drain and let cool for a few minutes, then add the rest of the ingredients to the pasta and serve. It's delicious on its own cold, or with a dish that needs it for the sauce — I used it with the Cinnamon Chicken recipe on my blog.