I think this recipe would also work with pearl barley which is a more hum drum ingredient & costs way less.
Big cup of pearled spelt (it's the quickest to cook)
Stock paste or cube. I used chicken paste @1tspn.
1 red onion chopped
Handful of walnuts bashed
Handful sunflower seeds
Handful pumpkin seeds
8 black olives chopped
Packet French beans topped not tailed
Salmon fillets (I had four small ones @300gms for the lot)
Olive oil, rapeseed oil, soy sauce, lemon juice.
Cooking it right nicely
Wash the spelt a few times before putting it in a saucepan with 3 cups of water. (have a kettle of hot water on standby to keep adding if the water gets absorbed - treat it like arborio rice). Put the pan on a medium heat, it'll take around 20 mins to cook. Which is plenty of time.
Put the onion in a large wide pan & sweat using some olive & rapeseed oil. Set aside.
In the meantime, toast the pumpkin & sunflower seeds. Set aside to cool.
In the onion pan place the fish skin side down & cook for@6 mins.
At the same time pop your green beans in a steamer or sieve over the spelt (top it up if you need to)
Flip the fish for a couple of mins.
When the fish is cooked assemble the dish.
Mix the onion, toasted seeds & olives with the cooked spelt.
Chop the beans & stir into the spelt. Spoon onto your plates. There's plenty for two big appetites with generous leftovers.
Chop the avocado & divide between the two plates - on top of the spelty mixture. Add the fish & dress with lemon juice & soy.
I added oregano to the spelt & stock while cooking, I'm not convinced it added anything. I think chilli would definitely work.
I'm going to have the left over spelty, seedy, beeny mix with some crumbled feta & chorizo for lunch tomorrow.
This is packed with omegas & perhaps would be even better for you served on a bed of fresh spinach.
I forgot to photograph it before we ate it