Cléa, the expert behind the renowned organic and 90% vegetarian blog Cléa Cuisine, is a pumpkin enthusiast. We challenged her to create a healthy, flavorful dish for a romantic meal with her partner—who favors beef and potatoes—without those staples. Her solution? This gorgeous warm spelt, pumpkin, feta, and hazelnut salad that captivates every palate. Enjoy it warm by candlelight.
Serves 4
200g unhulled spelt
1 medium pumpkin
200g feta
2 tbsp lemon juice
2 tbsp olive oil
1 tsp cumin seeds (or ground cumin)
25g hazelnuts
For optimal results, soak the spelt in ample water for about 12 hours. This optional step cuts cooking time by 10 minutes and lowers phytic acid levels, which can inhibit calcium absorption.
Drain and rinse the spelt. Place in a pot with twice its volume in cold water. Bring to a boil, then add herbs like dried rosemary, bay leaves, or crumbled vegetable stock. Reduce heat, cover, and simmer for 45 minutes (if soaked) to 1 hour (if not). Remove from heat, cover, and let steam for 5-10 minutes. Drain.
Wash the pumpkin, quarter it, and remove seeds and fibers. Cube the slices (peel if skin is tough; early-season pumpkins from June-September are fine with skin). Spread on a baking sheet, add cubed feta, and drizzle with lemon juice and olive oil. Bake at 200°C for 15-20 minutes until tender and golden. Add hazelnuts halfway through to toast for the last 10 minutes.
Mix spelt, pumpkin, feta, and hazelnuts in a large bowl or on plates. Serve warm or hot.
Bon appétit!
Website: www.cleacuisine.fr
Facebook: www.facebook.com/pages/Clea-cuisine/11042226917
Twitter: twitter.com/cleacuisine
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