Warm Spelt Salad with Roasted Squash & Red Onion
We have a new found love for the nutty, chewy texture of spelt and have been trying to eat it whenever possible. In addition to being delicious, its also high in protein and fibre so great for your digestion too.
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!
Serves 2
1. Pre-heat your oven to 180C while you peel and cube your butternut squash and roughly chop your red onions into quarters.
2. Put your squash and onion on a baking tray with a few sprigs of rosemary, a good splash of olive oil, salt and pepper and the juice of one lemon. Check on it after around 20 minutes and turn the squash over. Also throw in a handful of walnuts at this point. Roast for another 20 minutes or until the squash is tender and starting to caramelise and the nuts are toasted.
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.
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!
Ingredients:
- 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
Serves 2
Method:
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.
