Recipe: Rachel Hart | Photography: Ashlee DeCaires

Serves 4

¾ cup spelt berries
4–5 kumara
6 carrots
1 head broccoli
2 tbsp olive oil
salt
pepper
4 handfuls mesclun (or other leafy greens)
1 orange
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp honey
1 thumb size knob of fresh ginger
1 handful sunflower and pumpkin seeds

To cook the spelt put spelt berries and 3 cups of water into a pan. Cover, bring to the boil, then turn down to medium heat and let simmer for 40–45 minutes.

Chop kumara, thinly slice carrots and cut broccoli into chunks. Place in a large bowl, add 2 tbsp of oil and toss.

Spread veggies onto a baking tray, season with salt and pepper. Bake at 180°C for 20 minutes: halfway through, flip everything over so it doesn’t stick to the tray.

For the dressing, whisk together juice from the orange, 4 tbsp oil, apple cider vinegar, grated ginger and honey.

Toast the sunflower and pumpkin seeds in a dry frying pan on medium heat for 2–3 minutes.

When the grains and veggies are all cooked, place them in a large salad bowl with the mesclun. Pour the dressing over top and toss.

Sprinkle the seeds on top, serve and enjoy!

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