Ok I know it’s not quite squash season yet, but I couldn’t resist this little harlequin squash, it’s been ages since I cooked squash and this was the perfect size for a nice salad, so I’m going with it and breaking my eat in season rule just a little bit, the rest of the vegetables in this spelt salad are very much in season though. This is a simple spelt salad with good for you whole grains, sweet and juicy roasted squash and radishes, topped with creamy goat’s cheese, it is quick and easy to make and you don’t even need a dressing! The addition of spelt and the radishes makes this feel like a very earthy salad, but the creamy goat’s cheese softens that earthiness and the zesty lemon just lifts it all up to make a lovely satisfying and flavourful salad.
I’ve been playing around a bit with grains lately, I like quinoa in my salads but sometimes I need something that has a bit more of a bite, spelt works great for that purpose. I use spelt flour a lot for making bread, pizza bases and pancakes but I’ve rarely used pearled spelt, I really like the earthiness of it not to mention it’s packed with nutrients and fibre, so it’s a win win. If you do buy some it’s great in soups and risottos too, so it’s a handy addition to your store cupboard. You can find it in most supermarkets near the quinoa 😉
This spelt salad with squash and goat’s cheese is :
- High in fibre
- High in Vitamin C
- Ready in 30 minutes
- Under 300 calories per portion
Notes: I didn’t make a dressing to go with this salad, I felt that all it needed was just some lemon juice and some good quality extra virgin olive oil, but if you would like a dressing a lemon mustard dressing like this one would work great. I always check goat’s cheese to make sure it is suitable for vegetarians if I want to make a dish vegetarian, not all goat’s cheese are veggie friendly, so you may want to keep this in mind when buying yours. If you can’t find harlequin squash, any summer squash would work well in this dish, I like harlequin as it is light and sweet and takes less time to roast.
ONE YEAR AGO ON THE LAST FOOD BLOG – Shakshuka with Spinach & Feta
Spelt Salad with Squash & Goat's Cheese
- 50 g pearl spelt (uncooked)
- 1 Harlequin squash
- 140 g good quality goat's cheese , sliced
- 100 g small radishes , washed and cut in half
- 40 g rocket
- 3 or 4 cloves of garlic
- A couple of sprigs of thyme
- 2 tbs olive oil
- A pinch of sea salt
- Cracked black pepper
- The juice of half a lemon
- 1 tbs extra virgin olive oil
Pre heat the oven to 180 degrees C (I use an electric, fan assisted oven, please adjust according to your own oven)
Wash the pearl spelt in cold water, then add it to a saucepan cover with cold water, bring to the boil and cook for about 20 minutes until the spelt is tender. Leave to cool.
Cut the squash in half and remove any seeds or stringy flesh, then with a sharp knife cut the squash into wedges, the thinner the wedges the quicker they will cook.
Place the squash wedges on a baking tray with the thyme leaves, olive oil and garlic. Season with a small pinch of sea salt and a good pinch of cracked black pepper.
Roast for 10 minutes then add the radishes, make sure the radishes get some oil from the tray, carefully turn the squash wedges over and then roast for another 10 minutes.
When the spelt has cooled a little add it to a salad bowl with the rocket, radishes and squash add the juice of half a lemon and the extra virgin olive and mix gently. Top with the goats cheese. Serve with some nice crusty bread if you like.