Winter salad with goat’s cheese and spelt
I was inspired to make this after a lazy lunch at the Well and Bucket pub on Bethnal Green Road. We were there for Sunday lunch, and they only had one option for the roast dinner – a big slab of beef. I wasn’t that hungry, and fancied something a bit lighter, so had their mushroom and blue cheese winter salad. It was amazing, so thought I’d recreate it with a few changes!
- Butternut squash, cubed
- Aubergine, cubed
- 2-3 sticks fresh thyme
- 1 stick celery, finely chopped
- 1 red onion, finely chopped
- 4 pieces of bacon (optional), chopped
- Around 350g spelt
- 4-5 leaves cavolo nero, chopped
- One log of soft goat’s cheese (or any strong flavoured cheese), crumbled
- 6-7 basil leaves (yes, I know it’s winter salad, and these aren’t very wintry, but they were leftover from another meal, so I threw them in anyway), chopped
- Olive oil
Step one: Pre-heat the oven to 180′. Put the butternut squash, aubergine and thyme into an ovenproof dish and drizzle with around 2 teaspoons of olive oil. Sprinkle with salt and toss. Put into the oven for around 40 minutes.
Step two: Meanwhile, fry the onion and celery in a teaspoon or two of olive oil. When soft, add in the bacon and stir until brown.
Step three: Add the spelt and double the quantity of water. Bring to the boil, lower the heat as low as it will go, cover and simmer for 20 minutes. Add the cavolo nero around 5 minutes before the time is up and cover again.
Step four: Layer up the spelt and the roasted vegetables, and top with a little bit of goat’s cheese and basil.
And there you go!
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