Recipe - Roasted Squash & Spelt Salad with Toasted Nuts, Goat’s Curd and Honey
We love spelt. It's a gorgeous ancient grain with a nutty flavour and a lovely bite. Try out this spelt salad, adding any leftover roasted vegetables, nuts or seeds. Dinner or lunch ready in under 40 minutes.
Serves 4 people
200g spelt grains
200g squash or pumpkin, chopped into bite sized pieces
50g nuts or seeds (walnuts or pumpkin seeds work well)
1 tsp citrus juice (lemon, lime or orange juice/ or red wine vinegar)
1 tbsp olive oil
1 tsp honey
Salt and pepper, to taste
Spread the squash on a roasting tin and drizzle with a little olive oil, salt and pepper. Cook at 200C for around 35 minutes, turning halfway, until soft inside and nicely golden outside.
Meanwhile, pour the spelt into a saucepan, cover with water and bring to the boil. Reduce to a simmer and cook for 20 minutes until tender. Drain and leave to cool.
Meanwhile, toast the nuts or seeds in the oven or a dry frying pan. Cool and break into small pieces.
For the salad dressing, blend the citrus juice or vinegar with the olive oil and honey. Season to taste and enjoy.
Mix the spelt with the dressing and spoon over blobs of the sheep or goats cheese and sprinkle with the toasted nuts.
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