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Orientalischer Einkorn Salat mit geröstetem Gemüse Rezept
Elle

Einkorn Salad with Roasted Vegetables

5 from 2 votes
Beautiful winter salad with roasted carrots and parsnips, is tossed with nutty einkorn, fresh spinach, fresh herbs, toasted almonds and feta.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course, Salad
Cuisine: Middle Eastern
Calories: 410

Ingredients
  

For the salad:
  • 1 cup einkorn, alternatively, farro/emmer or spelt (200 g)
  • 3 medium carrots, peeled, cut in half or thirds, and cut lengthwise into pieces (300 g)
  • 2 medium parsnips, peeled, cut in half or thirds, and cut lengthwise into pieces (300 g)
  • 1,5 tablespoon olive oil, for roasting
  • 2 generous handfuls spinach leaves, stemmed and thinly sliced
  • 1 generous handful fresh mint, chopped
  • 1/2 small bunch fresh parsley, chopped
  • 1/2 cup raw almonds, toasted and coarsely chopped (50 g)
  • 75 g feta, crumbled (or more, to taste)
For the dressing:
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon cumin
  • 1 tsp za’atar
  • pinch of cayenne powder
  • sea salt, to taste

Instructions
 

  1. Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper. .
  2. Place einkorn and 2 cups of water (500 ml) in a medium saucepan and bring to a boil over high heat. Once boiling, reduce heat and simmer for 30 minutes, or until water has been absorbed and einkorn is al dente. Drain excess liquid, cover with a lid and set aside. (Note: cooking time can be reduced if the grain is soaked in water overnight).
  3. Place the carrots and parsnips on the baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and spread in an even layer, careful not to crowd. Roast for 20 minutes, then toss them in the pan, and continue roasting them for a further 10 minutes (until lightly browned and tender).
  4. Meanwhile, in a small bowl, whisk together the dressing ingredients (olive oil, lemon juice, cumin, za’atar, cayenne, and salt).
  5. In a large bowl, combine cooked einkorn, roasted vegetables, spinach, herbs and roasted almonds. Stir in most of the feta, leaving some for garnish. Pour over the dressing and toss to combine. Serve, garnished with the remaining feta. Enjoy!

Nutrition

Calories: 410kcal

Notes

  • Za’atar and sumac can both be found online. Otherwise, check out your local Turkish market or speciality spice market. I often buy mine at the spice stand at my local farmers market.
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