Orange, fennel and spelt salad.
by a tale
A winter dish with orange and mint leaves as reminders of warmer, sunnier times. This light salad goes well as a starter. It`d be a nice main dish accompanied by some yogurt-mint dressing, a loaf of white bread and white wine.
ORANGE FENNEL AND SPELT SALAD.
spelt, grain – 200 grams
fennel – 2
orange, organic – 2
mint leaves – 1 hand full
olive oil – 4 teaspoons
cider vinegar – 2 tablespoons
salt and pepper
Soak the spelt grains in water over night.
The very next day heat some water, add the salt and spelt grains and boil for 45 minutes. Drain and put aside.
Preheat the oven to 180°C. Wash the fennel and cut into quarters. Brush a baking tray with some olive oil and cover with the fennel. Bake for about 30-40 minutes.
Meanwhile grate one orange and use the zest for the dressing. Peel the oranges and cut into slices. Then chop the mint leaves roughly. For the dressing, combine the orange zest, mint leaves, olive oil, cider vinegar, salt and pepper.
Arrange the salad on plates and drizzle with dressing and serve.