Artichoke Salad with Spelt Grains

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 rye grains instead. Enjoy this as a bowl as it comes or as a side salad to another dish.

Serves

2-4

Ingredients

150g dried spelt grains
2 x 250g cans of artichoke hearts, drained
150g feta cheese, chopped into cubes
½ bunch spring onions, sliced diagonally
2 tbsp chopped fresh flat-leaf parsley
4–5 tbsp flaked almonds, toasted
Sea salt and freshly ground black pepper, to taste
Freshly squeezed lemon juice, to taste
Olive oil, for drizzling

Method

1. 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.

2. 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 by around 20 minutes. Drain and allow to cool completely.

3. Slice the artichoke hearts into large bite-sized pieces. Place in a bowl and add the sliced spring onions, feta and parsley.

4. Fold in the spelt grains, season to taste and fold in the toasted almond flakes.

5. Season with salt, pepper and a squeeze of lemon juice and a drizzle of good oil.

Recipe: Bronte Aurell, Photography: Peter Cassidy

Recipe taken from Bowl Food (£14.99, Ryland Peters & Small)

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