Spelt, Roasted Pepper and Asparagus Salad
by Divina P in Rouxbe RecipesThis refreshing, nutrient-dense dish can be served either as a side dish or as a main course salad.
This refreshing, nutrient-dense dish can be served either as a side dish or as a main course salad.
Preheat the oven to 370 degrees Fahrenheit.
To cook the spelt, drain the soaked spelt berries (see note) and rinse them thoroughly under cold running water to remove any dirt or debris that you may find. Drain the spelt through a strainer.
Place the spelt into a medium-sized pot and add the water (or stock) and salt. Bring to a boil, lower the heat and cover. Simmer for about 1 hour.
Rub the bell peppers with a thin layer of olive oil. Place onto a baking tray and roast in the oven for 15 to 20 minutes until they are slightly charred and wrinkled.
Transfer to a bowl and cover with plastic wrap while you prepare the dressing.
Lower the oven temperature to 325 degrees Fahrenheit.
To prepare the vinaigrette, juice the lemon into a bowl. Peel and mince the shallot and add this to the bowl along with the sea salt and pepper. Slowly whisk in the olive oil until emulsified. Remove the leaves from the thyme, chop and add to the vinaigrette.
Taste again for seasoning, cover and set aside until ready to use.
Place the almonds onto a sheet pan and toast in the oven until lightly browned, about 5 to 7 minutes. Keep an eye on the almonds to prevent them from burning. Transfer to a plate and let cool.
In the meantime, peel the slightly-cooled, roasted bell peppers. Remove the core and the seeds and cut into small dice. Set aside.
Next, wash and snap off the ends of the asparagus and cut into 1" -inch pieces, on the bias.
Heat the oil in a large, non-stick fry pan over medium heat. Once the oil is hot, add the asparagus and season to taste with salt and pepper. Cook just until tender, about 3 to 4 minutes. Transfer to a plate.
To assemble the salad, check if the spelt has absorbed the liquid and taste for desired consistency. Add more stock or water if you want the spelt softer. If not, turn off heat and let it rest for 5 minutes.
While the spelt is resting, finely chop the parsley.
Transfer the grains to a large bowl. Add the almonds, asparagus, roasted peppers, the vinaigrette and the chopped parsley. Toss to combine.
Just before serving, crumble the goat cheese onto the salad. Toss gently to combine. Season to taste with salt and pepper, if necessary.
Serve the salad warm or at room temperature.
COOKING SPELT:
Before cooking spelt berries, soak them first in water for 8 hours or overnight at room temperature. This shortens the cooking time. Even if you cook spelt berries more than one hour, you can't overcook them. The grain will still retain its shape. Just cook them a little bit longer if the spelt is still a little bit tough to your taste. When cooked, the texture of spelt should be chewy (but it's up to you). Either you like it very soft by cooking it longer or chewier or nuttier by cooking it less.
HOW TO USE SPELT:
You can use cooked spelt in salads, soups, stews and even cook like a risotto. You can also flavor the spelt with almost other ingredients. You can substitute the bell peppers and asparagus with artichokes and tomatoes or any other vegetable; goat cheese with feta or mild blue cheese; parsley with cilantro, mint, basil or chervil. Spelt can handle any flavor just like with any other grain.
HEALTH NOTES:
Spelt is the only grain that contains a special carbohydrate called mucopolysaccharides which are important in blood clotting and stimulating the immune system. It has a high water solubility, which means that nutrients are easily absorbed by the body.
Spelt is a great source of fiber and has a high amount of B-complex vitamins. Its protein content is up to 25% greater than common wheat.
Although spelt contains gluten, it is tolerated by many people who are sensitive to gluten; however, always listen to you body.
TOASTING ALMONDS:
If you want to protect the delicate fats of the almonds (and other nuts), toast them at 170 degrees Fahrenheit for 15 to 20 minutes. Lower the temperature of the oven first for a few minutes or until it has cooled down while you prepare the other ingredients before toasting the almonds.
