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.
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
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.
The Scandi Kitchen by Bronte Aurell
Published by Ryland Peter & Small
Photography by Peter Cassidy