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Saturday, July 29, 2017

Spelt salad

This salad can be eaten hot or cold. Since  I wanted to toss in some leftover cheddar cubes, I decided to have it cold so that the cheese keeps  its shape. But seriously, it is a hearty salad and the spelt’s chewy texture and chocolaty overtones makes it the main character with whatever accompanying ingredients that goes with it.

Main salad :
1 cup spelt berries
1 handful pecans, toasted and coarsely chopped
1 medium beetroot, cooked and cubed
half a guava, julienned
4 slices of salami, toasted until crispy and julienned

sauce :
½ cup of balsamic + 4 Tbsp brown sugar , reduced in pan until treacle-thick. Cool.

Method :
Prepare balsamic sauce. Cool.
Cook spelt according to instructions. Cool.
Toss in nuts, beetroon, guava, salami strips and basically anything you like.
Serve on a bed of rocket.

Pour balsamic glace. Serve immediately.

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