Spelt salad with roasted vegetables
Healthy spelt salad with roasted vegetables
Serves 4
This healthy spelt salad packed with roasted vegetables and a fresh honey-mustard dressing is delicious as a lunch, but also perfect as an evening meal with, for example, a piece of grilled chicken or fish or fried tofu/tempeh. The spelt grains give the salad a hearty bite and make it a healthy and substantial meal. You can endlessly vary with vegetables and herbs or use up leftovers you have in your fridge. Ideal :-)
Ingredients: 300 grams spelt 300 grams pumpkin, peeled and diced into 2 cm cubes 4 pieces of carrots, peeled and cut into 2 cm pieces 200 grams sweet cherry tomatoes, halved 1 fennel, washed and cut into wedges 50 grams spinach leaves 30 grams rocket 60 grams hazelnuts, skinless 1 large bunch of parsley, finely chopped Sunflower oil Pepper and salt
Dressing Whisk together: 1 level tablespoon coarse mustard 2 tablespoons olive oil 1 tablespoon liquid honey 1 tablespoon white wine vinegar Pinch of salt
Preparation: Cook the spelt according to the instructions, drain and let cool. Cook the carrots until just tender and set aside. Roast the pumpkin and fennel with a little sunflower oil at 180 degrees for 20-25 minutes, until golden brown and soft, and let cool. Roast the hazelnuts at 160 degrees for 10 minutes or gently fry them in a dry pan until they become fragrant and take on a bit of colour. Let cool slightly and place them in a clean tea towel, lay it on the countertop and press down with the back of a pan on the tea towel so that the hazelnuts break. Be careful not to make dust :-) Mix the cooled spelt with the tomatoes, the cooled pumpkin and fennel, and toss in the chopped parsley, spinach leaves, rocket, and broken hazelnuts.
Serve with the dressing on the side or mix it through the salad just before serving.
Enjoy your meal!
By: Marleen
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