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    Roasted vegetable & pearled spelt salad with chimichurri

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    Roasted vegetable & pearled spelt salad with chimichurri

    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes

    Serves: 6


    ½ large butternut squash, peeled, deseeded and cut into bitesized pieces
    2 sweet potatoes, cut into bitesized pieces
    1 medium red onion, cut into 8 wedges
    1 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    1 tsp Marigold Bouillon Powder
    100g quick-cook Italian spelt
    1 red chicory, cut into fine 2mm slices

    For the chimichurri
    50ml extra virgin olive oil
    1 tbsp red wine vinegar
    25g pack flat leaf parsley, leaves only, chopped
    1 clove garlic, finely grated
    ½ red chilli, deseeded and finely chopped
    ½ tsp dried wild oregano
    ½ tsp sea salt flakes


    1. Preheat the oven to 220ºC, gas mark 7. Place the squash, sweet potato and red onion pieces in a large bowl. Add the oil and vinegar, season well, toss together, then spread out on a parchment-lined baking tray. Roast for 45 minutes.

    2. Meanwhile, bring a litre of water to the boil. Add the bouillon powder and stir well. Add the spelt and boil for 10 minutes. Drain through a sieve and set aside. Meanwhile, make the chimichurri by stirring all ingredients together in a small bowl.

    3. When the vegetables have finished roasting, tip into a large bowl, add the spelt and toss well. Drizzle with the chimichurri and gently fold the warm mixture together. Add the shredded chicory and toss everything together until combined. Serve immediately.

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