Pic of  Fig, walnut & spelt warm salad

Fig, walnut & spelt warm salad

Show ingredients

Fig, walnut & spelt warm salad

Serves 2 40 min
A warm, colourful salad, with a classic pairing of sweet figs and toasted walnuts. Seasonal kale and nutty tasting spelt are mixed through, and everything is brought together with a simple dressing.

Ingredients

  • 125g pearled spelt
  • 1 tsp bouillon powder
  • 1 sweet potato
  • 2 tbsp pumpkin seeds
  • 50g walnuts
  • 4 figs
  • 10g parsley
  • 1 tin cannellini beans
  • 1 garlic clove
  • 200g kale
  • 1 tsp Dijon mustard
  • 1 tbsp cider vinegar
  • 1 lemon
Image of  Fig, walnut & spelt warm salad

Method

Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Preheat oven to 190°C/Gas 5. Rinse the spelt in a sieve. Transfer to a medium saucepan with the bouillon. Add 500ml boiled water, season and bring to the boil. Cover and simmer for 23-25 mins, until tender.
  • Step 2

    Peel the sweet potato, quarter lengthways and slice into thin pieces (1cm). Toss in a roasting tray with enough oil to coat. Season. Roast for 15 mins.
  • Step 3

    Meanwhile, in a frying pan, gently toast the pumpkin seeds and walnuts together, until they both start to darken. Transfer to a chopping board and roughly chop. Halve the figs.
  • Step 4

    Finely chop the parsley. Drain and rinse the cannellini beans. Peel and slice the garlic into thin slivers. Wash the kale; strip away any thick stalks and roughly chop the leaves.
  • Step 5

    In a large bowl, mix 3 tbsp of olive oil with the mustard and vinegar and season, to make a dressing.
  • Step 6

    After 15 mins, turn the sweet potato slices over and add the figs to the tray. Drizzle over a little more oil. Roast for a further 10 mins.
  • Step 7

    Heat 1 tbsp of oil in a frying pan. Gently fry the garlic for 1 min until golden. Add the kale. Stir-fry for 3-4 mins, until wilted. Toss the kale in the dressing. Cover with a plate to keep warm.
  • Step 8

    Drain off any excess liquid from the cooked spelt. Into the kale, mix the spelt, sweet potato, parsley and cannellini beans. Check the seasoning. Add a squeeze of lemon, to taste. Serve topped with figs, pumpkin seeds and walnuts.

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