Roasted Vegetable and Pearled Spelt Salad
For the salad:
- 1 red pepper
- 4 shallots
- 1 bulb of fennel
- 100g spelt
- Handful of rocket
For the salsa verde:
- Handful of soft herbs
- 1 Tsp of capers
- 1 Tsp of Dijon Mustard
- 1 clove of garlic
- 1 lemon
- Glug of olive oil
If you are someone who is often short of time, roasting a big batch of vegetables once a week can be a helpful tool when you need to grab a quick bite. Simply keep in the fridge to and stir through salads with grains.
Whole spelt is a fantastic ingredient to keep in your store cupboards. Though it takes slightly longer to cook than some other grains, it’s nutty flavour and fiberous texture ensures that it is deeply satisfying. Again, try cooking a big batch at the beginning of the week to have with salads or to use as a base to a delicious risotto.
Our Seasonal Organic Supper course offers the perfect opportunity to learn quick and easy recipes, using seasonal and delicious produce straight from our Market Garden, perfect for busy bees like us who don’t want to stay in the kitchen for too long but still want to enjoy delicious and simple dishes.
METHODDIFFICULTY: Easy 45 MINS
Pre-heat the oven to 200˚C.
Put the spelt into cold water and simmer until cooked, around 30- 40 minutes should do it.
Next, rub the pepper with oil and add a little salt before placing onto a lined baking tray. Roast in the oven until the skin has started to blacken – you will need to turn the pepper at least once for this to happen evenly.
Remove the pepper from the oven and place into a bowl. Cover with clingfilm and allow it to steam – this will make getting the skin off a little easier when it has cooled slightly. When you are peeling the skin away, remove any seeds and membrane before slicing the flesh into strips. Set aside.
Cut the fennel and shallot into wedges and add to a pan with a covering of water, a good drizzle of olive oil, salt and pepper. Boil hard until the water has evaporated and the vegetables are coated in oil. Pop into an oven at 200˚C for 8-10 minutes until nice and tender and turning golden in colour.
To make the salsa verde, blend with a stick blender, the soft herbs, capers, Dijon mustard, garlic and olive oil with some salt, pepper and lemon zest. Check for seasoning and set aside.
To plate up, mix the spelt with the roasted vegetables and rocket leaves. Lift on to plates and drizzle with the salsa verde.
Want to keep up-to-date with Daylesford?For our latest news, information on our events, and recipes straight to your inbox, subscribe to our mailing list.