Artichoke salad with spelt grain
Spelt is such a filling, wholesome grain – and it has an excellent bite to it. If you are not a fan of spelt, you can use whole rye grains instead, which also works really well in this salad.
Servings: 2 people
Ingredients
- 150 g (1 cup) dried spelt grains
- Salt and freshly ground black pepper
- 2 x 250g cans (9 oz) of artichoke hearts, drained
- 150 g (5 1⁄2 oz). feta cheese, cubed
- 1 bunch bunch spring onions scallions sliced diagonally
- 2 tablespoons chopped fresh flat-leaf parsley
- 4-5 tbsp tablespoons flaked almonds toasted
- freshly squeezed lemon juice olive oil for drizzling
Instructions
- If soaking the grains overnight (I’d recommend this if you have time as it allows for a more even texture throughout), place them in double the amount of water.
- The next day, drain and rinse the grains. Place in a large saucepan with a good pinch of salt and boil for approximately 22–25 minutes, or until tender but still al dente. If you haven’t pre-soaked the grains, extend the cooking time until cooked al dente (this can be around 15-20 mins longer, depending on your grain choice). Drain and allow to cool completely.
- Slice the artichoke hearts into large bite-sized pieces. Place in a bowl and add the sliced spring onions/scallions, feta and parsley.
- Fold in the spelt grains, season to taste and add the toasted almond flakes.
- Season with salt, pepper and a squeeze of lemon juice and a drizzle of good oil.
Notes
Serves 2-3 as a side salad. Recipe from Bronte Aurell’s book The Scandi Kitchen, published by Ryland Peters and Small, Photo by Pete Cassidy.
