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WARM SPELT SALAD WITH ROASTED FENNEL AND BUTTERNUT SQUASH

SERVES 4
TOTAL TIME: 45 MINS
INGREDIENTS
- 250g Sharpham Park spelt grain
- 1 butternut squash
- 1 fennel
- 1 red onion
- 100 ml olive oil
- 50 ml sherry vinegar
- 1 tablespoon Dijon mustard
- 1 tsp chilli flakes
- salt and pepper
METHOD
- Preheat oven to 180°C/350°F/gas 4.
- Put a pan of salted water on to boil with a tablespoon of stock powder.
- Cut the butternut squash in half widthways, then cut each half lengthways into 1cm wide strips.
- Trim the top of the fennel and remove the root end, then slice lengthways.
- Cut the onion in half, without removing the skin, then cut each half into 4 wedges.
- Put the fennel, squash and onion into a roasting tin. Add olive oil, salt and chilli flakes, shake around, then roast for 30 minutes.
- Pour the spelt grain into the pan of boiling water and cook on a medium heat for 30 minutes, it will still have bite when cooked.
- Drain the spelt and dress with the mustard, oil and vinegar. Adding salt and pepper to taste.
- When the veg is cooked and caramelised, take out of the oven. Remove the skins from the onions and and break the petals apart.
- Combine the roasted vegetables with the spelt, taste and season, then serve.
Don't forget to get your spelt ingredients:
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14th March 2019
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