Spelt Salad with Squash & Fennel Recipe

This grainy and substantial autumn/winter salad recipe with roasted squash and fennel is from The River Cottage Veg Everyday cookbook by Hugh Fearnley-Whittingstall. It is a complete meal in itself but also works well as a side dish. Fennel is high on my list of favourite vegetables so I find it hard to experiment too wildly with this recipe but you could easily use other vegetables based on the season. The recipe serves 4 and you will need:

  • Butternut squash
  • Olive oil
  • Fennel bulbs
  • Garlic
  • Walnuts
  • Pearled spelt (or pearl barley)
  • Lemon juice
  • Parmesan, hard goat’s cheese or other well-flavoured hard cheese
  • Parsley
  • Sea salt and freshly ground black pepper

View the full recipe.

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