In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen


Courgette and Spelt Salad

Raw & Healthy Dishes


Hello everyone,

As I have shared with you all many times before, it is very important to always try to eat or drink something nutritious, raw or health boosting in your daily diet. The recipe I share is for a Courgette and Spelt Salad; a simple raw courgette salad with artichokes in a delicious lemon, basil mustard dressing which is then combined with the highly nutritious cooked nut flavoured grain called Spelt. Absolutely delicious and full of natural healthy goodness.

Enjoy!

JOTK - Signature-01


Serves 4 | Prep time: 25 minutes | Cooking time: 20-30 mins (pearled spelt) 40-60 mins (whole spelt)


INGREDIENTS

  • 200g spelt
  • 200g artichoke hearts from a jar – halved
  • 2 medium yellow courgette – washed, top and tailed then peeled into thin strips
  • 1 small lemon – quartered
  • Sea salt and coarsely ground black pepper

Lemon Dressing

  • 2 whole lemon – juice
  • 2 tsp cider vinegar
  • Small bunch of fresh basil leaves – thinly sliced
  • 2 tsp dijon mustard
  • 2 tsp olive oil

INSTRUCTIONS

1.Cook the spelt

Cook the spelt in boiling water with the quartered lemon until tender but still with a slight bite.

Drain well and discard the lemon.

2. Make the lemon and mustard dressing

Place all the ingredients into a small bowl and whisk well together.

Set aside for later.

3. Assemble the salad

In a large bowl mix spelt, courgette, artichokes, thinly sliced basil leaves and lemon dressing.

Check the seasoning and add sea salt and coarsely ground black pepper to taste.

Toss the ingredients together and tip into a serving dish.

Add more fresh lemon juice if required and additional sprinkling of fresh basil.

4. Serve!

Take to the table in an attractive bowl and enjoy!


JULES TIPS

This salad can be eaten warm or served cold.

Use a potato peeler for the courgette – keeps the slices thin.