Spelt with vegetables and tahini dressing
Mezcla la espelta tostada con las verduras y colócala en una fuente o repártela en platos individuales. Rocía con el aderezo, espolvorea con cebolla crujiente y ralladura de limón finamente rallada y sirve.
Ingredientes · Raciones For 4 people
- 150 g spelt
- 300 ml vegetable broth
- 3 tbsp olive oil
- 1 onion
- cabbage
- 100 g of curly kale
- 2 cloves garlic
- 1 piece chili pepper
- 2 PL tahini
- 1 tbsp virgin olive oil
- citron
- 2 tbsp white yogurt
Método · 1 h 10 min
- Rinse the spelt groats, pour them into a saucepan, cover with broth and cook until soft according to the instructions on the package (depending on the desired degree of softness, this takes 30–50 minutes). Add hot water during cooking as needed. Drain the cooked spelt and let it drain.
- Heat 2 tablespoons of oil in a frying pan, add the onion and fry over high heat for 2-3 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Set the frying pan aside.
- Blanch the cabbage and kale in boiling salted water for 1–2 minutes, drain well and set aside.
- Place the pan over medium heat and let the garlic and chili pepper become fragrant for about half a minute. Then add the spelt groats and fry, turning constantly, until lightly golden, about 2 minutes. Then turn them out onto a plate.
- Pour 1 tablespoon of oil into a loose pan, add the steamed vegetables and fry for 2 minutes, turning occasionally. Season with lemon juice, salt and pepper. Set aside.
- For the dressing, whisk together the tahini, olive oil, 1 tablespoon lemon juice, yogurt, and 3 tablespoons cold water. Season with salt and pepper to taste and season with lemon juice.
- Mix the toasted spelt groats with the vegetables and pile them on a serving platter or divide them among individual plates. Drizzle with the dressing, sprinkle with crispy onion and finely grated lemon zest and serve. SOMETHING EXTRA Instead of spelt groats, you can use barley or pre-soaked oats, spelt, winter wheat, einkorn or einkorn. However, be aware that the cooking time for the grains may be even longer. If you need to avoid gluten, try brown rice or quinoa.
Mix the toasted spelt with the vegetables and pile onto a serving platter or divide among individual plates. Drizzle with the dressing, sprinkle with crispy onions and finely grated lemon zest and serve.
SOMETHING EXTRA Instead of spelt groats, you can use barley or pre-soaked oats, spelt, winter wheat, einkorn or emmer. However, be aware that the cooking time for grains may be even longer. If you need to avoid gluten, try brown rice or quinoa.