Tuesday, 27 March 2012

Will Run For Spicy Spelt Berry Salad


Sunday was clean out the fridge day.  It was also curse, swear, & stomp your feet day because the water line connected to your fridge leaked all over your hardwood floor causing it to swell, heave and discolour.  If that wasn't reason enough for cursing, swearing and stomping (difficult to do all at once) water leaking through your basement ceiling is definately reason enough to throw yourself to the floor with arms and legs flailing (slipping in the puddle in front of the refrigerator will also have the same effect). 

Luckily the spelt berry salad came before the leaking, heaving, cursing, swearing and stomping otherwise this post would have been about chocolate cake or Wild Turkey (how that got in the liquor cabinet I don't know.  I think it might have been a house warming gift.  They must have know what we would need it). 

 Spicy Spelt Berry Salad

Dressing
(makes 1/4 C)

juice from one freshly squeezed lemon (approximately 1/4 C)
2 tsp maple syrup
1 tsp garam masala 

Salad

(makes 5-6 cups)

3 C cooked spelt berries (1 1/2 C dry spelt berries)
1 roasted red pepper cut into strips
1/2 C fresh cilantro
1/4 C fresh chives
10 spears of grilled asparagus
19 oz roasted chickpeas (1 tsp of olive oil, 1 tsp smoked paprika, 1/2 tsp chipotle powder roasted for approximately 30 minutes @ 375) 
1/2-1 tsp sea salt

Begin by roasting your chickpeas and cooking your spelt berries.  Cooking the spelt for 40-45 minutes gives it a great chewy texture.

spelt berries

Roast red pepper.  Turn your oven to broil.  Slice pepper in half, scrape out seeds and brush lightly with olive oil.  Allow to cook until dark splotches begin to appear. Turn and allow to cook until dark splotches appear on the other side.  Use tongs and place peppers in a bowl with a lid and allow to cool for 15-20 minutes.  Peel off skin and slice into thin strips.

roasted red pepper


While waiting impatiently whisk together lemon juice, maple syrup and garam masala to make dressing.

Grill asparagus (lightly brush with olive oil and either use an indoor grill or roast in oven alongside peppers).

Combine cooked spelt berries, peppers, fresh herbs, asparagus, sea salt and dressing.


spicy spelt berry salad

I'm beginning to think that a cold cellar is the way to go.  Forget setting up the fridge I'll be busy digging a hole in the back yard.  Luckily I have three helpers who would be more than happy to dig.

Will work for treats



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