Clea, the "organic and 90% vegetarian" cook of the excellent blog Clea Cuisine, is a fan of pumpkin. So when we asked her to offer us a healthy and tasty recipe to share with her partner (who loves beef and potatoes) for a romantic meal (but without rib of beef or potatoes), she drew us this pretty and delicious "warm spelled, pumpkin, feta and hazelnut salad" that will delight all taste buds. To be enjoyed warm by the light of a candle…
For 4 people
200 grams unhulled spelled
1 medium sized pumpkin
200 grams of feta
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon cumin seeds (or ground cumin)
25 grams of hazelnuts
If possible, soak the spelled in a large volume of water for about twelve hours. This step is not essential but saves 10 minutes of cooking time and reduces the phytic acid content of spelled (which affects calcium binding).
Drain and rinse the spelled. Place in a pot with twice its volume of cold water (hence the importance of measuring the volume of spelled before soaking). Bring to a simmer. Add herbs:dried rosemary, bay leaves, crumbled vegetable broth, etc. Reduce the heat, cover and cook for 45 minutes (after soaking) to 1 hour (without soaking). Turn off the heat and leave to swell for 5 to 10 minutes, covered. Drain.
Wash the pumpkin. Cut into four and remove the seeds and the fibrous part. Cut into slices, then each slice into cubes. If the skin is hard, it is better to remove it (at the beginning of the season, from June to September, it is eaten without problem). Arrange on a baking sheet. Add the feta cut into cubes. Drizzle with lemon juice and olive oil. Bake at 200°C and cook for 15 to 20 minutes, until the pumpkin cubes are tender and golden. Halfway through cooking, add the hazelnuts to brown for 10 minutes.
In the plates or in a large salad bowl, mix the spelled, the pumpkin, the feta and the hazelnuts. Serve warm, or even hot.
Bon appetit!
Website:www.cleacuisine.fr
Facebook:www.facebook.com/pages/Clea-cuisine/11042226917
Twitter:twitter.com/cleacuisine
Books:
Agar-agar, slimming secret of Japanese women,
Quince and rhubarb,
Bite salty!,
Cooking Japanese Ingredients,
Organic Lemon Sweets,
Rolled oats,
Ginger,
L’Atelier bio – ingredients, recipes and know-how,
Matcha,
My little bowls, eating organic at the office,
My sweet and savory spreads,
Express rolls,
Little organic chef,
Quinoa,
Receive in bio,
Solo and organic,
Pumpkin Variations,
Veggie – I can cook vegetarian,
Veggie burger
