Spelt Salad with Burmese Tofu

Tofu

• 300 g dried chickpeas
• 930 g water
• 1 tsp fine sea salt
• 1 tsp ground turmeric
• olive oil, for sealing

Salad

• 150 g pearled spelt, rinsed
• 800 g water
• 2 tsp fine sea salt
• 70 g sun-dried tomatoes in oil, drained
• 15 g fresh basil leaves
• 10 g fresh parsley leaves
• 1 Tbsp pickled capers
• 1 pinch ground white pepper
• 70 g olive oil
• 1 Tbsp balsamic vinegar
• 100 g yellow cherry tomatoes, quartered
• 50 g rocket salad
• 100 g mixed lettuce
• 50 g fresh baby spinach