Ingredients
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2 tbsp Olive Oil
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3 Leeks
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2 Fennel Bulbs
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200 g pearled Spelt Flour
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Handful of Dill
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1 Lemon Juice
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100 g Feta Cheese
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Extra virgin Olive Oil
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Salt
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Black Pepper
Directions
Spelt is the new grain on the block. It cooks like barley, but it’s quicker and has a wonderfully nutty taste. It soaks up flavours well, too, and delivers a satisfying bulk. You can vary the ingredients – instead of fennel, try using broccoli florets or sliced courgettes, boiled just until they still have some bite left. A mix of mushrooms and porcini scattered on top is good, too. In place of dill, use parsley or mint. And if you have a bag of spinach, you can wilt that into the veg at the last minute before combining with the spelt. You can also serve this without the feta as an accompaniment to grilled fish or cold roast chicken.
Steps
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1
Done
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Heat the olive oil in a large saucepan (I use the pressure cooker pan on board), add the sliced leeks and fennel and a pinch of salt, and put the lid on. Sweat gently over a low heat for 20 minutes until soft, stirring occasionally, adding a splash of water if it starts to stick. |
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2
Done
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Meanwhile, in another saucepan, cook the spelt in salted boiling water for about 20 minutes until just tender–you want a bit of bite-and then drain. Combine with the vegetables, stir in the dill, squeeze the lemon juice over, crumble the feta over and drizzle with a couple of tablespoons of extra virgin olive oil, seasoning as you go. |
