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.
45 minutes to prep and cook
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
Large handful of rocket
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.