My good friend Aisha introduced me to this lovely nutty grain recently when she blew me away with a spelt, walnut and butternut squash recipe. It was just heavenly with some shaved mature, hard goats cheese. Oh lordy I'm hooked.
So tonight I'm having a go and in true cheffy style I'm using what I've got in my fridge.
Armed with some trout fillets & a couple of courgettes we're off!
Apols re: lack of pics - I'm having problems uploading... bear with... x
This is what you'll need:
Trout fillets - mine were smoked, you can use fresh fish - that'd be delish!
200g pearled spelt (find it at your local health food shop, then if you like it source a cheaper supplier - or use pearl barley which will give you the same nutty result, but takes a bit longer to cook - thank you Mr Fearnley W.)
1 good tspn thyme
4 cloves garlic
oil for cooking (I used a blend of linseed and Carotino's Healthier Oil for Cooking. Catchy name huh?)
stock - I still use cubes - probably shouldn't if I'm being a purist - but I'm not - so bite me!
Ground flax, pumpkin, walnuts (or any other combo you fancy - for some extra taste and omega goodness) This is optional and you don't need to grind - you could fling this all in for crunch.
Olives (about 10)
What to do now you've got this lot wrangled?
- gently heat the oil, chop the onion and garlic and add to the pan with the thyme
- sweat together, in the meantime pop the kettle on
- wash your pearl spelt and add it to the sweated onion mix for a few mins
- now add some of the water from the kettle and make the rest up into about a litre of stock.
- add the stock to the pan and bring to a gentle shimmer
- this will take around 25 mins to cook - so set a timer and keep an eye out - add a little more water if it needs it.
- When it's pretty much absorbed all of the stock/water and is cooked (taste it and see if you like it al dente - if not add more water and cook some more) just turn off the heat and pop the lid on to let the rest of it steam away.
- when you're ready to eat - add the fish in flakes and stir in a couple of big table spoons of the seedy mix.
- adjust the seasoning to taste.
To make the salad
- use a potato peeler to create ribbons out of the courgettes - either save the last little bits too fiddly to shave or chop them up small
- cut the mange tout lengthwise
- cut the red pepper into a thin julienne
- cut up half the lemon into fine slices and quarter each one
- juice the other half
- toss the courgette ribbons, lemon bits, and olives (halved maybe?), mange tout & red pepper with some linseed oil* & the lemon juice, sea salt and black pepper.
You can give this a little kick with some chilli oil or flakes too.
It's as easy as that!