Spelt Salad with Pumpkin, Chickpeas and Pine Nuts
2 servings
40 minutes
Spelt is an ancient wheat variety that was once supplanted by other, more productive varieties. Today, thanks to Rene Redzepi and the Nordic cuisine in general, interest in spelt is greater than ever: this primitive coarse grain is much richer in vitamins than selected wheat grain. The salad, the recipe for which was shared with us by Ekaterina Maslova, a friend of the editors and an experienced vegan, looks colorful - it mixes baked red pumpkin cubes, chickpeas, sun-dried tomatoes and pine nuts. But it is the neutral, yet deep, chestnut-tinged taste of spelt that brings all the motley chaos on the plate to a common denominator.
1
Bake the pumpkin in a preheated oven at 180 degrees until soft (25 minutes).
- Pumpkin flesh: 200 g
2
Cut the baked pumpkin into cubes of 2-3 cm.
- Pumpkin flesh: 200 g
3
Heat some vegetable oil in a pan and fry the pumpkin cubes until golden brown.
- Vegetable oil: 5 ml
- Pumpkin flesh: 200 g
4
Add spelt, chickpeas, pine nuts, and finely chopped sun-dried tomatoes to the pan with pumpkin, mix and heat.
- Spelt: 200 g
- Chickpeas: 50 g
- Pine nuts: 50 g
- Sun-dried tomatoes: 20 g
5
Place the salad in a bowl, salt it, and sprinkle with grated macadamia.
- Salt: to taste
- Macadamia nuts: 2 g