Warm spelt and grilled vegetable salad
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30
Serves:     people
Notes from Anna
  • A quick, simple and satisfying weekday supper that everyone will enjoy.
 

INGREDIENTS

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INSTRUCTIONS

  1. TURN THE GRILL ON TO HIGH
  2. Wash the aubergines, top and tail them and slice thinly lengthways. Wash and deseed the pepper, cut into quarters and then halve each quarter.
  3. Put 2 tablespoons of olive oil in a bowl and, using a pastry brush, brush the vegetables on both sides. Grease a baking tray and arrange the aubergine and pepper slices on it in a single layer. Sprinkle lightly with salt and grill for 8-10 minutes.
  4. Bring a pan of salted water to the boil and cook the spelt according to packet instructions.
  5. Drain and rinse the haricot beans. Wash the marjoram or oregano and roughly chop. Peel and bash the garlic.
  6. Warm the remaining oil in a frying pan and brown the garlic. Add the chopped marjoram and haricot beans and cook for 5 minutes.
  7. Put the spelt in a salad bowl, add the grilled vegetables and haricot beans, season with a generous grinding of black pepper and serve.

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