Artichoke Salad with Spelt Grains

Extract from The Scandi Kitchen by Bronte Aurell.

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 2–3 as a side salad.

 Artichoke Salad with spel

Ingredients:

150 g dried spelt grains

salt and freshly ground black pepper

2 x 250 g cans of artichoke hearts, drained

150 g feta cheese, chopped into cubes

1⁄2 bunch spring onions, sliced diagonally

2 tablespoons chopped fresh flat-leaf parsley

4–5 tablespoons flaked almonds, toasted

freshly squeezed lemon juice

olive oil, for drizzling

Method:

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.

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.

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

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.

A fresh tangy salad; replace the spelt with any of your favourite grains – try rye or wheat berry for variation.

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The Scandi Kitchen by Bronte Aurell

Published by Ryland Peter & Small

Photography by Peter Cassidy