Monday 20 February 2017

MEATLESS MONDAY: Warm Winter Spelt Salad

So this is something pretty new for me. Yes, it might be one of the oldest grains in the world, but I have never really eaten it until the other week (at Hawksmoor for my Dad's birthday - read about my meal here). After that meal, I realised how much I love spelt... So I started doing a bit of research and found out it's pretty damn good for you!

According to

"Some of the health benefits of spelt include its ability to help in regulating the body’s metabolism, aid in the creation of sex hormones, increase circulation, build strong bones, improve the immune system, boosting digestive function, lowering blood sugar, and reducing cholesterol levels in the body."

So, it's some pretty good stuff! I decided to brave it and try cooking some. I literally did it on 'a wing and a prayer' ha ha and made it up as I went along, however, it turned out pretty damn good. So, although I didn't write the recipe down (as you never do when you're having a play!), I'm going to try and remember what I did and give you a very tasty recipe to try for a Meatless Monday!

Ingredients: (serves 2)

  • 1 cup of spelt berries (washed, drained and soaked if you wish)
  • 1/2 vegetable stock cube
  • 2 carrots (diced into small crouton sized cubes)
  • 6 new potatoes (diced into small crouton sized cubes)
  • 2 white onions (sliced into quarters with the root still intact)
  • large handful of spinach (washed and drained)
  • handful of kale (washed and with the hard stems removed)
  • half an avocado
  • teriyaki sauce
  • honey
  • garlic oil
  • chilli oil
  • freshly squeezed lemon juice
  • salt and pepper
  • Firstly add the chopped carrots, potatoes and onions to a baking tray and drizzle with a little garlic oil. Put these in a hot oven for around 45 mins to roast and crisp up.
  • Whilst the vegetables are cooking, make the spelt. In a medium saucepan, half fill it with boiling water and add the stock cube and a few shakes of teriyaki sauce and some freshly ground pepper. Once this comes to the boil, add the spelt and allow to cook according to packet instructions - For me, this was bringing to the boil and simmering for around 45-60 minutes. You want it cooked through but still quite chewy in texture.
  • Towards the end of the cooking time (when there is around 15 mins left), add the kale to the oven just to crisp up. Keep an eye on this as it can burn easily. You want it crispy but not burnt!
  • Quickly make the dressing in a small bowl. Add around 2-3 tbsp of garlic oil, some chilli oil (to your taste - or leave it out!), a good squeeze of lemon, a few shakes of teriyaki sauce, salt and pepper and a squeeze of honey. Give it all a good stir and have a taste. What do you think? need more lemon? honey? Just adjust it accordingly.
  • Once everything is cooked, drain the spelt and add to a large mixing bowl. Stir through the spinach whilst the spelt it still hot to allow it to wilt slightly.
  • Add the dressing, roasted vegetables and kale and give it all a good stir together.
  • To serve, in a bowl add the salad and then add some sliced avocado on top, a sprinkle of crispy sea salt flakes, good grinding of pepper and a very small drizzle of honey.
  • Grab a fork and dig in! Yummy!
Really hope you enjoy this recipe as much as me, I think spelt might be my 'new thing'.

Thanks so much for reading,

Big love,

Em x

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