Spelled salad with asparagus, tomatoes and ricotta lettuce
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 350, total fat 12 G., saturated fats 2 G., proteins 11 G., carbohydrates 55 G., fiber 8 G., cholesterol 5 mg, sodium 438 mg, sugar 13 G.
Calories 350, total fat 12 G., saturated fats 2 G., proteins 11 G., carbohydrates 55 G., fiber 8 G., cholesterol 5 mg, sodium 438 mg, sugar 13 G.
In this recipe, spelt is roasted in the oven until it develops a nutty flavor, then boiled until tender and tossed with roasted asparagus and grape tomatoes, seasoned with lemon juice and olive oil for a hearty and healthy side dish that pairs well with many meat and poultry dishes.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 2 tbsp spelt
- 0.5 cup golden raisins
- Zest and juice of 1 lemon
- 1 bunch asparagus, tough stems trimmed and cut into 2.5cm pieces (2 cups)
- 4 tablespoons extra-virgin olive oil
- 0.5 tsp red pepper flakes
- 2 cups grape tomatoes
- 3 tbsp chopped fresh parsley
- 1/4 cup coarsely grated ricotta salad
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Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Bring a large saucepan of water to a boil and season generously with salt. Place the spelt on a rimmed baking sheet and roast in the oven until a nutty aroma emerges, about 7 minutes. Add the spelt to the boiling water and cook until al dente, 15–20 minutes. Drain and toss the spelt in a large bowl with the raisins, lemon zest, and juice.
- Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt on a rimmed baking sheet. Spread into an even layer and roast for 2 minutes.
- Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt. Remove the asparagus from the oven and arrange the tomatoes on a baking sheet. Return to the oven and bake until the tomatoes begin to burst, about 3 more minutes.
- Combine roasted asparagus and tomatoes with spelt and parsley. Sprinkle with ricotta salata and serve.
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