WARM SPELT, SWEETCORN AND FETA SALAD
I love a warm salad, it satisfies a specific need for a dinner, both lighter but still filling. I like my warm salads either with grains, or spuds maybe even a couple of boiled eggs. The spelt grains add a chewiness to this dish which I love.
Super handy for a lunch box or mid-week dinner. Cook the spelt grains in advance and then it’s about 5 min cooking time and assembly. A ridiculously good effort to satisfaction ratio for this recipe.
Spelt is very similar to and can easily be replaced by a grain called farro. You cook them both as you would rice. Rinse the dry grain and then cook them in boiling water.
- 200 g of spelt
- 1 large tin of sweetcorn
- 1 packet of feta
- a few branches of dill
- flakes of a mild chili (think allepo, pulbiber, korean chili or even espelette)
- a handful of fresh green beans
- 2 scallions/ spring onions
- for the dressing, juice of half a lemon, a dash of fish sauce, 2 cloves of garlic (grated), crushed green pepper corns, salt to taste and olive oil)
- Try and cook the spelt/ farro in advance so it has the time to come back down to room temperature. The only element that should be warm is the sweet corn.
- Toast the sweet corn in a bit of oil on high heat (with a splatter guard on) for no more than 3 or 4 min. You just want the high heat to give the sugars a bit of a shake.
- Cut and chop all the ingredients to the size of the sweet corn (roughly) and mix them all together.
- Whisk all the ingredients for the dressing in a separate bowl and spoon some of the dressing over the salad. Give it a good toss and eat while the corn is still warm. This will be good when it has cooled down also.