Roast cauliflower, tomato & spelt salad
I bought a packet of spelt the other day with a vague idea of making a salad as I really enjoyed the last one I made with butternut squash and rose harissa. This time I roasted some cauliflower, tomatoes and red onions and then tossed in the cooked spelt whilst warm with a drizzle of oil and a squeeze of lemon - super quick and easy. I hadn’t intended on eating this salad straight from the oven, but did so by accident as I was really hungry! I’d definitely recommend doing the same as it was lovely; perfect if you’re eating outside with family or friends over the next few weeks while it’s a bit chilly.
See below for tips on how you can adjust the ingredients to your taste, or what you have in the cupboard.
*The salad is vegan if you use a plant based yoghurt. Coconut would would be lovely.
Ingredients
Serves 4 as a main, 6 as a side
250g spelt
1 red onion, halved and sliced
300g cherry tomatoes
1 cauliflower, small florets
1 tsp cumin seeds
1 tsp smoked paprika
Juice of ½ lemon
½ tsp sea salt
A handful of coriander leaves
Dressing
200ml plain yoghurt
Juice of 1 lemon
Pinch of sea salt
method
Preheat the oven to 200ºc
Rinse the spelt and cook in boiling water for 20 minutes. Drain and set aside.
Put the cauliflower on a large tray, drizzle with olive oil and scatter over the cumin seeds. Mix well.
Put onions and tomatoes on another large tray and mix with a lug of oil and the paprika.
Roast all the vegetables for 15 minutes, check and turn then put back for 5 minutes.
Remove both trays from the oven and immediately mix the spelt and cauliflower into the tomatoes and onions, stirring well so the juices coat all the grains.
Mix in 1-2 tbsp olive oil, juice of ½ lemon and salt.
Toss all the dressing ingredients together, serve warm topped with coriander leaves and the yoghurt dressing.
tip
Use plant based yoghurt to make the salad vegan.
Parsley would also work well if you don’t like coriander
Serve warm or room temp is fine too.
Feta or grilled halloumi would be another great topping.
If you don’t have spelt use pearled barley, cous cous, quinoa or bulgur instead.