Yotam Ottolenghi artichoke & pearled spelt salad recipe

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We feel healthier just looking at this Ottolenghi salad recipe...

Ottolenghi spelt recipe
If one man can create a salad that is not only a feast for both your eyes and stomach, it's Yotam Ottolenghi.

To mark Bowel Cancer Awareness Month this April, Yotam is one of 30 famous chefs who have created high fibre spelt recipes in conjunction with Sharpham Park and Bowel Cancer UK with the aim of inspiring people to improve their diet and stack their odds against the UK's second biggest cancer killer.

Yotam Ottolenghi's artichoke and pearled spelt salad

Serves four

Ingredients

3 large globe artichokes
4 medium lemons, juiced (150ml)
2 bay leaves
2 sprigs fresh thyme
4 garlic cloves, peeled and thinly sliced
125ml white wine
60ml olive oil
150g green peas, fresh or frozen
100g pearled spelt or barley, rinsed
20g parsley, roughly chopped
1 small gem lettuce, cut in half lengthways and again into 3 or 4 wedges
Salt and black pepper
1½ tsp Urfa chilli flakes (or ½ tsp plain chilli flakes)

Method

Heat the oven to 200°C/400°F/gas mark 6.

Cut most of the stalk off the artichokes and remove the tough outer leaves by hand. When you reach the softer leaves, take a sharp serrated knife and trim 2-3cm from the top.

Cut the artichoke in half lengthways, so you can reach the heart, and scrape it clean. Rub the heart with a teaspoon of lemon juice to stop it discolouring, then cut each artichoke into 5mm slices, place in a bowl of cold water and stir in half the remaining lemon juice.

Once all the artichokes are prepped, drain and spread on a 21cm x 23cm baking tray.

Add the remaining lemon juice, bay, thyme, garlic, wine and oil, cover with foil and bake for 45 minutes, until tender. Remove, take off the foil and leave to cool down.

Fill a medium saucepan with cold water, bring to a boil, add the peas and blanch for 30 seconds. Lift out the peas with a slotted spoon, plunge them into cold water, drain and leave to dry.

Tip the spelt or barley into the boiling water and simmer gently until al dente - 20 minutes for spelt, 30 for barley.

Drain, refresh and leave to dry.

Put the artichokes and their juices in a large bowl, add the peas, spelt, parsley, lettuce, half a teaspoon of salt and some black pepper, toss gently, sprinkle with chilli and serve.

For more spelt recipes, visit greatbritishspeltrecipes.com

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