• mollyhodgen

Pearled spelt salad with halloumi, avocado and roasted red peppers

Updated: Apr 10, 2019

A really simple and filling salad that also contains a decent portion of wholegrains. Getting some wholegrains in there is great as a recent Lancet report stated these are something most of us should be aiming to eat a little more of. What is also great about this recipe is that it gives you an idea for a grain that might not be in your everyday repertoire, and as we know, food diversity is so important for health.


Pearled spelt salad with halloumi, avocado and roasted red peppers

Serves 2

Vegetarian

45 minutes to prep and cook


Ingredients


150g pearled spelt

1 avocado, cut into chunks

2 red peppers, sliced

100g halloumi, cut into 4 slices

2 tbsp garlic oil (plain olive oil works well too if none available)

1 tbsp olive oil

Squeeze of lemon

Seasoning

Large handful of rocket


METHOD

1. Preheat the oven to 180 degrees (fan). Coat the peppers in 1 tbsp olive oil and some seasoning. Roast for 25-30 minutes until just starting to caramelise.


2. Cook the spelt according to packet instructions. This should take approximately 20-25 minutes. Once cooked, place into a large bowl along with the garlic oil, a generous squeeze of lemon, a couple of handfuls of rocket, the sliced avocado, cooked roasted red peppers and seasoning to taste.


3. Meanwhile, heat a small amount of olive oil in a frying pan. Cook the halloumi for approximately 2 minutes per side until golden. Spoon the salad evenly into bowls and top with the fried halloumi. I like to cut the halloumi into chunks however leaving as slices works too.

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