Artichoke salad with spelt grains

Artichoke salad with spelt grains

It’s no secret that we love using grains in our salads at ScandiKitchen. Spelt is such a filling, wholesome grain – and it has an excellent bite to it. If you are not a fan of spelt, you can use rye grains instead.

Serves 3 as a side dish | Prep 10 mins Cook 25 mins

150g dried spelt grains
salt and freshly ground black pepper
2 x 250g cans artichoke hearts, drained
150g vegetarian feta cheese, chopped into
½ bunch of spring onions, sliced diagonally
2 tbsp chopped fresh flat-leaf parsley
4–5 tbsp flaked almonds, toasted
freshly squeezed lemon juice 
olive oil, for drizzling

1 If soaking the grains overnight (I’d recommend this if you have time as it allows for a more even texture throughout), place them in double the amount of water.

2 The next day, drain and rinse the grains. Place in a large saucepan with a good pinch of salt and boil for approximately 22–25 minutes, or until tender but still al dente. If you haven’t pre-soaked the grains, extend the cooking time by around 20 minutes. Drain and allow to cool completely.

3 Slice the artichoke hearts into large bite-sized pieces. Place in a bowl and add the sliced spring onions, feta and parsley.

4 Fold in the spelt grains, season to taste and fold in the toasted almond flakes. Season with salt, pepper and a squeeze of lemon juice and a drizzle of good oil.

Per serving 483 cals, fat 27g, sat fat 8.5g, carbs 46g, sugars 3g, protein 18g, salt 2.3g, fibre 3.5g
Artichoke salad with spelt grains Reviewed by Unknown on 2/28/2020 Rating: 5
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