Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

A delicious and filling salad of boiled spelt, mixed with vegetables and drizzled with a tart vinaigrette with fresh dill. The eggplant and red onion are grilled until tender, where they acquire a delicious smoky flavor that imparts it throughout the salad. All the ingredients work harmoniously together. Serve as a side dish with meat or as a hearty main course.

Ingredients:

Salad

• 1.5 cups spelt
• 3 (small) eggplants, cut in half
• 1 small red onion, peeled, halved and sliced ​​into thick half rings
• Olive oil for greasing
• 2 cups grape tomatoes, washed and halved
• 1/4 cup chopped dill + extra for serving
• Sherry Vinaigrette, recipe below

Sherry Vinaigrette

• 1 small shallot, finely chopped
• 1/4 cup sherry or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon coarse salt
• 1/4 tsp ground black pepper
• 1/4 cup chopped dill
• 0.5 cups olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spelt groats, eggplants, red onion, grape tomatoes, dill, shallots, balsamic vinegar, Dijon mustard

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Preparation:

Step 1
• Cook the spelt in a large pot of boiling salted water until tender, about 15 minutes. Drain well and transfer to a large bowl.
Step 2
• Preheat the grill to high heat. While the spelt is cooking, brush the eggplant and onion slices with oil and season with salt and black pepper. Grill for 3-4 minutes per side or until cooked through. Remove from the grill and cut into 2.5 cm cubes. Add the eggplant and onion to the spelt, along with the tomatoes and dill. Drizzle with the vinaigrette and toss to distribute the ingredients evenly. Sprinkle with additional dill. The salad is best served at room temperature.
Step 3

• Sherry Vinaigrette:

  In a small bowl, combine the shallots, vinegar, mustard, salt, black pepper, and dill. Slowly pour in the olive oil, whisking constantly.

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