Spelt salad

Spelt salad

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

Ingredients

Quantity Ingredient
200g whole spelt grains
1/2 celeriac, peeled and diced
4 tablespoons olive oil
4 tablespoons flat-leafed parsley, finely chopped
6 tablespoons curly parsley, chopped
4 tablespoons chives, finely chopped
2 tablespoons white wine vinegar
salt
pepper

Method

  1. Soak the spelt grains in a bowl of cold water for 1 hour, then drain. Place in a saucepan and cover with fresh water, bring to the boil and cook for 30 minutes. Drain and leave to cool.
  2. Meanwhile, preheat the oven to 180┬░C. Roast the celeriac in the olive oil for about 20 minutes until tender. While the celeriac is still hot, mix it into the cooked spelt and leave to cool.
  3. Add the chopped herbs and white wine vinegar, and season with salt and freshly ground pepper before serving.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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