Spelt Salad with Pumpkin, Chickpeas, and Pine Nuts
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
2
Description
Spelt is an ancient variety of wheat that was once replaced by more productive types. Today, thanks to the influence of chefs like John Doe and the broader Nordic cuisine movement, interest in spelt is greater than ever: this primitive grain is much richer in vitamins than conventional wheat. The salad, a recipe shared with us by Sarah Smith, a friend of the editorial team and a seasoned vegan, is colorful — it features roasted orange cubes of pumpkin, chickpeas, sun-dried tomatoes, and pine nuts. But it is the neutral yet deep flavor of spelt, with its chestnut undertones, that brings all the vibrant chaos on the plate to a harmonious conclusion.
Ingredients
- Spelt - 7.1 oz
- Pumpkin - 7.1 oz
- Chickpea - 1.8 oz
- Sun-Dried Tomatoes - 0.7 oz
- Macadamia Nuts - 0.1 oz
- Pistachios - 1.8 oz
- Vegetable Oil - 0 fl oz
- Salt - to taste
Step by Step guide
Step 1
Roast the pumpkin in a preheated oven at 356°F until tender (about 25 minutes).
Step 2
Cut the roasted pumpkin into cubes about 2–3 cm on each side.
Step 3
Heat a little vegetable oil in a pan and sauté the pumpkin cubes until golden brown.
Step 4
Add spelt, chickpeas, pine nuts, and finely chopped sun-dried tomatoes to the skillet with the pumpkin, stir, and heat through.
Step 5
Transfer the salad to a bowl, season with salt, and sprinkle with grated macadamia nuts.
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