This recipe is adapted from a salad from Hugh Fearnley-Whittingstall's wonderful book 'Veg Everyday' which we frequently use for inspiration. There is a lovely balance between the sweetness of the roasted onion and squash and the savoury nutty spelt grains that make this a moreish and filling salad. Enjoy!
- 1 Cup Spelt Grain
- 1 Butternut Squash
- 2 Red Onions
- 2 Sprigs of Fresh Rosemary
- 1 Lemon
- Handful of Walnuts
- Small bunch of Flat Leaf Parsley, finely chopped
- Olive Oil
- Salt and Pepper
1. Pre-heat your oven to 180C while you peel and cube your butternut squash and roughly chop your red onions into quarters.
3. Meanwhile, rinse the spelt then place in a pot of well salted water and bring to the boil. Simmer for around 30 minutes until tender but with a little bit of bite, then drain.
4. Combine the squash mixture and any oil and juices from the roasting tray with the cooked spelt in a large bowl, but discard the stalks from the rosemary sprigs. Add the chopped parsley and mix well.
5. Serve while still warm with a fresh green salad on the side. If you like, you can grate parmesan over the salad or add some crumbled feta as well.