Mediterranean Spelt Salad
200g spelt grain
2 or 3 courgettes, thickly sliced
2 red peppers, roughly chopped
1 red onion, cut into wedges
2 bulbs of fennel, thickly sliced
7 or 8 mushrooms, roughly chopped
2 cloves garlic, peeled
3 tbsp olive oil
2 or 3 sprigs of thyme or rosemary
8 sundried or sunblushed tomatoes in oil, chopped
75g - 100g pitted olives, chopped
2 tbsp balsamic vinegar
Black pepper and lemon juice to taste
1 bunch basil or flat leaf parsley, chopped
Soak spelt 3-4 hours. Rinse, drain and brign to a boil with plenty of water. Reduce heat and simmer 20 minutes or until al dente. Drain.
Meanwhile, preheat oven to 200C. Mix veg and garlic with olive oil, thyme/rosemary & black pepper. Roast ~40min until soft & charred at the edges, stirring 1-2 times. Add a squeeze of lemon when done.
Stir spelt into hot roasted veg, with sundried tomatoes and olives. Drizzle over balsamic vinegar and season with more pepper. Return to the oven for 5 minutes if serving warm.
Stir in the herbs and serve warm or cold with fresh salad leaves.