Superfood - March-April 2017

SUPERFOOD 35

ANCIENT GRAINS

Spelt & Popped Amaranth Salad with Garlic & Lemon Dressing

INGREDIENTS

• 1 large aubergine (200g/7oz), trimmed
  and cut into chunks


• 1 large courgette (200g/7oz), trimmed
  and cut into chunks


• ½ tbsp olive oil


• 200g (7oz) spelt grains


• 2 tbsp amaranth grains


• ½ tsp zatar spice


• freshly ground black pepper


• 100g (3½oz) baby spinach leaves,
  washed and drained


• 2 tbsp pomegranate seeds


• 50g (1¾oz) feta cheese, crumbled


• ½ yellow pepper, deseeded and chopped

GARLIC & LEMON DRESSING

• 2 cloves garlic, unpeeled


• ½ tsp salt


• juice of half a lemon


• ½ tbsp olive oil

SERVES: 4

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

1. Preheat oven to 180°C, 350°F, Gas Mark 4.


2. Toss the aubergine and courgette chunks
   in half a tablespoon of olive oil and lay in a
   single layer on a baking tray. Roast in the hot
   oven for 20–30 minutes, turning occasionally,
   until soft ened and browned. Add the whole,
   unpeeled garlic cloves (to use for the dressing)
   for the last 10 minutes of cooking time.


3. Meanwhile bring a large pan of water to a
   boil and simmer the spelt for 20 minutes until
   tender. Drain thoroughly and transfer to a
   bowl. At the same time, place a small pan on
   a high heat. Add a tablespoon of amaranth
   grains and cover. If your pan is hot enough,
   the grains should start popping as soon they
   hit the pan base. Add them to a bowl. Transfer

the roasted vegetables to another bowl and

stir in the zatar spice blend and pepper. Stir

the spicy roasted vegetables into the spelt.

4. To make the dressing, squeeze the roasted
   garlic out of its skin and mash in a small bowl
   with the salt. Whisk in the lemon juice and
   olive oil.


5. To serve, place a handful of spinach leaves
   on each plate and top with the spelt and
   vegetables. Sprinkle with pomegranate
   seeds, popped amaranth, a little feta and
   the chopped peppers. Drizzle with a little
   of the dressing.


6. Serve with the remaining dressing,
   pomegranate seeds and amaranth in small
   bowls for people to help themselves.
   PER SERVING 278kcals, 11.6g protein, 7.8g fat,
   (2.6g saturates), 45g carbs, 8.4g fi bre, 8.8g sugar,
   0.4g sodium

AUTHOR BIOGRAPHY:

Chris Mosler is a freelance food writer,

photographer and recipe developer

based in deepest Somerset. A vegetarian

for 30 years, Chris is proud to have raised

four vegetarian and vegan children and

shares everything from simple family

recipes to celebration show stoppers on

her blog, Thinly Spread.

CONTACT DETAILS:

http://www.thinlyspread.co.uk

Twitter: @thinlyspread

Instagram: thinlyspread

Facebook:

ThinlySpreadBlog

Pinterest: Thinly Spread

SF9_P30-35 Ancient Grains SHSD.indd 35 06/02/2017 10:52