Pearled Spelt Salad With Roasted Squash, Chickpeas, Hummus And Rocket

Pearled spelt salad with roasted squash, chickpeas, hummus, rocket, sun-dried tomatoes served with coconut flatbread

Makes x1 large salad to serve 4 

Ingredients

For the flatbreads

  • 350g  Sharpham Park Organic White Spelt Flour 
  • 350g coconut yoghurt
  • 1x tsp crushed coriander seeds
  • 1x tsp smoked salt

For the squash and hummus

  • 1x 400g tin chickpeas  ( drained and rinsed )
  • 1x large butternut squash ( peeled, seeds discarded and flesh chopped into 2cm cubes or slices )
  • 6x tbsp extra virgin olive oil
  • 1x tsp smoked paprika
  • 2x cloves of garlic ( peeled )
  • 1x tsp lemon thyme leaves ( roughly chopped )
  • 1x tbsp tahini
  • 1x lemon (juiced and zested) 

 

For the rest 

  • 300g Sharpham Park Organic Pearled Spelt 
  • 120g rocket leaves
  • 100g sun-dried tomatoes in oil
  • 50g toasted coconut flakes 
  • 1/2 tsp Harrisa paste 
  • 1x lemon (juiced and zested) 
  • 7x tbsp extra virgin olive oil
  • 1x tsp honey 

 

Method pre heat the oven to 180 0c

 

1. First prepare the pearled spelt. Rinse a couple of times under running water then place into a pan of boiling water cooking for 20 mins, drain then add two tbsp of olive oil a pinch of salt and pepper, mixing to combine then set aside.

2.  In a large oven tray add the squash, lemon thyme, garlic, 3x tbsp of olive oil, paprika and seasoning.  Mix everything together and roast in the oven for 25-30 mins.

3. Whilst the squash is cooking prepare the flatbreads, mix all the ingredients in a bowl to form a dough, and cut into 4-6 equal pieces. On a floured surface roll each piece into a disc so they are roughly 3mm thick. Cook each flatbread in a dry non-stick frying pan on a high heat until each side is nicely browned and slightly charred, you may need to wipe out the pan with some kitchen roll after cooking each flatbread. Place the cooked flatbreads onto a plate and cover with foil to keep warm.

4.  Once the squash is cooked, put half into a food processor along with 3x tbsp of oil, lemon juice and zest, chickpeas, cooked garlic, tahini and some seasoning. Blitz this up to form your hummus.

5. Make the dressing by mixing together in a small bowl, 5x tbsp oil, lemon juice and zest, Harrisa paste, honey and seasoning.

6. You can now build your salad by placing the pearled spelt, roasted squash, rocket, sun-dried tomatoes and coconut flakes together, drizzle the dressing over, tossing to coat all the ingredients.

7. Serve with the flatbreads, hummus and some extra lemon wedges

17th June 2022

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