Purple Sprouting Broccoli, Squash and Spelt Salad

Try swapping the purple sprouting broccoli for British asparagus when it's in season

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Recipe by Cook Vegetarian
Serves 2
Ready in 60 mins +

Ingredients

  • 1 small red onion, finely diced
  • 2 tbsp veggie red sherry or balsamic vinegar
  • 1 tsp caster sugar
  • 200g spelt grain
  • 1 small squash, cut into thin wedges
  • olive oil, for roasting
  • 250g purple sprouting broccoli
  • 2 oranges
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, soaked in water for 10 minutes, drained and roughly chopped
  • extra virgin olive oil
  • sea salt and ground black pepper
  • large handful pitted black olives
  • large handful chopped parsley

Nutritional Information:

Calories: 704
Fat: 22.1gg

How To Cook

  1. Put the onion in a large bowl with the vinegar and sugar. Leave to macerate. In a pan of boiling water, cook the spelt for 35-40 minutes, until just tender. Drain and leave to cool.
  2. Put the squash on a baking tray and toss in just enough olive oil to coat. Roast at 190C/375F/Gas 5 for 30-40 minutes, until just tender and starting to colour. In a pan of boiling water, cook the purple sprouting broccoli for three minutes.
  3. Drain, refresh in cold water, then drain again. Peel the oranges and remove any pith. Cut in between the membrane either side of each segment and remove each orange segment. Squeeze any leftover juice into the bowl with the onion.
  4. Add the mustard, capers, 4 tbsp olive oil and season. Mix in the spelt, squash, PSB, orange segments, olives and parsley.
  5. Check the seasoning and drizzle over a little extra olive oil to serve.
    6. http://www.riverford.co.uk
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Purple Sprouting Broccoli, Squash and Spelt Salad
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in 60 mins +
    Ingredients
  • 1 small red onion, finely diced
  • 2 tbsp veggie red sherry or balsamic vinegar
  • 1 tsp caster sugar
  • 200g spelt grain
  • 1 small squash, cut into thin wedges
  • olive oil, for roasting
  • 250g purple sprouting broccoli
  • 2 oranges
  • 1 tbsp Dijon mustard
  • 1 tbsp capers, soaked in water for 10 minutes, drained and roughly chopped
  • extra virgin olive oil
  • sea salt and ground black pepper
  • large handful pitted black olives
  • large handful chopped parsley
    How to Cook
  1. Put the onion in a large bowl with the vinegar and sugar. Leave to macerate. In a pan of boiling water, cook the spelt for 35-40 minutes, until just tender. Drain and leave to cool.
  2. Put the squash on a baking tray and toss in just enough olive oil to coat. Roast at 190C/375F/Gas 5 for 30-40 minutes, until just tender and starting to colour. In a pan of boiling water, cook the purple sprouting broccoli for three minutes.
  3. Drain, refresh in cold water, then drain again. Peel the oranges and remove any pith. Cut in between the membrane either side of each segment and remove each orange segment. Squeeze any leftover juice into the bowl with the onion.
  4. Add the mustard, capers, 4 tbsp olive oil and season. Mix in the spelt, squash, PSB, orange segments, olives and parsley.
  5. Check the seasoning and drizzle over a little extra olive oil to serve.
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