- 150g spelt grains
- 1 lemon
- 1 chilli
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1/2 butternut squash (approx 400g)
- A large handful of mint, leaves only
- 2 tsp cumin seeds
- 100g feta
Prep: 15 mins | Cook: 20 mins
1. Fill and boil your kettle. Tip the spelt grains into a pan and cover with plenty of hot water from the kettle. Add a good pinch of salt, then bring up to a bubble. Lower the heat and pop on a lid. Simmer for 20 mins till tender.
2. While the spelt simmers, make the dressing. Finely grate the lemon zest into a bowl. Squeeze in the juice. Halve the chilli and flick out the seeds. Finely chop the chilli and add to the bowl. Pour in 2 tbsp olive oil. Add some salt and pepper and whisk together. Taste and adjust the seasoning, then set to one side.
3. Cut the butternut squash in half horizontally - for this recipe you will only use the ‘neck’ end, so set the bulb end of the squash to one side (save it for making soups or adding to stews). Peel the squash you're using then, using a really sharp knife, vegetable peeler or a mandoline, cut long, wafer-thin strips off the squash. Pop them into a large bowl.
4. Finely chop the mint leaves and add half to the dressing. Set the rest to one side.
5. When the spelt has cooked, drain the water and shake dry. While still warm, add to the bowl with the dressing and gently toss together. Fold in the shaved squash.
6. Pop the cumin seeds into a small frying pan and toast for 2-3 mins till popping and the pan smells fragrant. Crumble the feta over the salad and sprinkle over the cumin seeds and remaining mint leaves. Serve straight away.