I might have told you already but I’m a huge fan of roasted veggies. Roasted veggies have some virtues and one of them is to be more digest. While roasting they can lose some of their nutritional qualities, so you should alternate raw and roasted ingredients and/ or add a lot of fresh herbs on them as those ones are loaded with vitamins. Fennel and pumpkin, in this recipe, are slowly roasted in the oven with olive oil till they are slightly golden and caramelized. Textures are also numerous with the spelt as the base of the salad and the crunchy kale chips on top. A very easy to make (even in advance) recipe. Ingredients:
- 1 cup spelt grains
- 4 kale leaves, stem removed and cut into small squares
- 1 large fennel bulb, cleaned and sliced thinly
- 1/2 a small pumpkin, peeled, seeded and diced
- the juice of one lemon
- 2 tbsp organic olive oil + 4 tbsp for the roasted veggies + 2 tsp for the kale chips
- Guérande salt and pepper
- a handul parsley leaves, chopped (optional)
Recipe:
- Preheat your oven to 350°F
- In an oven dish, display the kale leaves and brush them with olive oil
- Let them roast till they are slightly goldeb (pay real attention to your oven, they tend to burn easily – approx. 10 min for the cooking time)
- Set aside
- In another oven dish, place the fennel slices and the pumpkin dices well spread out. Sizzle with olive oil and toss the veggies so they are well covered with olive oil
- Cook the spelt grains following the instructions on their package; Drain and set aside
- Once the veggies are golden, retrieve them from the oven
- In your plates, add the spelt, the roasted veggies, the kale chips, the lemon juice and the fresh parsley
- Season to taste before serving hot or tepid
Enjoy !