Spelt and Butternut salad
Whats for lunch? The most popular question you begin to ask when you find yourself starting your health and wellness journey as you desperately try and stay away from the cup of noodles or lunch trolley that comes around. This salad is not only absolutely delicious but its healthy too! Spelt is an ancient grain widely recognized for its many health benefits. One of the earliest domesticated grains, spelt hasn’t changed since Biblical times. It remains unaffected by concepts such as ‘agribusiness’, ‘cross-breeding,’ ‘hybridization’ and ‘genetically modified’ – words that have come to dominate our modern food supply. Known for its slightly ‘nutty’ flavor, spelt has long been popular as a health food in Europe, where it is sometimes known as ‘Farro.’ In this weeks Wild Organics (www.wildorganics.co.za) vegetable box I got a large butternut and thought how incredible wintery it is roasted…and so this recipe was born.
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Amount Per Serving
Calories from Fat 129
% Daily Value *
Total Fat 15g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Total Carbohydrates 71g
Dietary Fiber 14g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 Cups, Spelt (or any grain of your choice)
- 4 Cups water, not salted
- 1 medium Brinjal/Aubergine, cubed
- 1 large butternut, cubed
- 2 Tbsp Willowcreek Olive Oil
- 1 Tbsp homemade Thai Red Curry Paste
- Season with Pink Himalayan Salt and Black Pepper
- 1 tsp Smoked chilli flakes
- 100g feta cheese
- 1 handful chopped almonds, raw
- 1 handful of fresh organic salad leaves from Wild Organics
- Hummus, optional
- Place the spelt and water into a pot and bring the water up to a simmer.
- Simmer the spelt for about 40 minutes or until puffed up and ready.
- Drain once cooked and set aside to cool.
- Preheat the oven to 180C
- Toss the brinjal, butternut, olive oil, thai red curry paste, seasoning and chilli into a medium mixing bowl and coat sufficiently.
- Place onto a lined baking tray and roast for 30 minutes or until cooked through.
- In a hot dry pan, add the almonds and set aside once toasted
- Place the cooked spelt, roasted vegetables, toasted almonds and feta cheese into a bowl and toss to combine.
- Sever with fresh salad leaves and hummus for lunch
- If you give this a try, tag me on social media as well as going to order your weekly organic vegetable box delivered straight to your door by clicking the following link: www.wildorganics.co.za
- HAPPY LUNCH-ING!
Adapted from Wild Organics
Adapted from Wild Organics
Life With Me http://lifewithme.co.za/