Pearled Spelt Salad With Peas & Gooseberries
A delightful and refreshing summer salad that combines the earthy goodness of pearled spelt with a medley of poached vegetables. This colorful plate is topped with a vibrant assortment of salad leaves, tomatoes, gooseberries, and fennel fronds, all brought together with a drizzle of rapeseed oil. Perfect for a light and flavorful meal on a warm day.
— Constant Cookbook
Ingredients
- ½ onion , finely chopped
- ½ large celery stick, finely chopped
- 1 carrot , finely chopped
- 50g pearled spelt
- ¼ fennel bulb , finely sliced, fronds reserved
- 6 pea pods, with peas inside
- ½ small bag mixed salad leaves
- 2 tomatoes , sliced into thin wedges- try to get some interesting varieties
- 3 gooseberries , sliced
- rapeseed oil , for drizzling
Instructions
- Put the onion, celery and carrot in a pan with 200ml water. Bring to the boil, then simmer for 15 mins. Add the spelt to the pan, cover and continue to simmer for 10 mins. Add the sliced fennel and pea pods, and cook for a further 10 mins. Check that the spelt is cooked – it should be soft but slightly al dente. Add a generous pinch of salt to the water, then strain. Put the spelt and poached vegetables in the fridge to cool for 1 hr.
- To serve, put the salad leaves on a plate, then spoon the spelt and vegetables on top. Dress the plate with the tomatoes, gooseberries, pea pods and fennel fronds. Finally, drizzle with a little rapeseed oil.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 185 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 10 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.3 milligram of sodium
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