A vibrant, hearty salad that is perfect as a main or a side dish, this warm spelt, tomato, and chickpea salad is packed with flavour and nutrition. With the nutty bite of pearled spelt, the richness of roasted vegetables, and the deep umami of tomatoes, this dish is both comforting and elegant. Created by renowned Gaggenau Chef Sarah Gardiner, it is ideal for a dinner party or a simple weeknight meal.

Cooking Time: 25 minutes
Preparation Time: 15 minutes
Servings: 4 – 6 portions

Ingredients 

• 1 tsp cumin seeds
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, crushed
• 2 tbsp tomato purée
• 250g pearled spelt
• 25g butter
• 400g tin chopped tomatoes
• 200g cooked chickpeas (from a jar or freshly cooked)
• 250ml hot vegetable stock
• Salt & freshly ground black pepper
• 2 tbsp fresh parsley, chopped
• Freshly roasted vegetables of choice (e.g., courgettes, peppers, aubergine)

Method:

• Heat a medium sauté pan over medium heat and dry roast the cumin seeds for a few minutes until fragrant.
• Add the olive oil and sauté the diced onion until soft and slightly caramelised.
• Stir in the garlic and cook for a further minute.
• Add the tomato purée, stir well, and cook for about 10 minutes to deepen the flavour.
• Stir in the pearled spelt, ensuring it is coated in the tomato and onion mixture.
• Add the chopped tomatoes and chickpeas, then pour in the hot vegetable stock.
• Season with salt and pepper, bring to a boil, then cover and simmer for 20–25 minutes until the spelt is tender.
• Meanwhile, roast your selection of vegetables at 200°C (180°C fan) for 20–25 minutes until golden and tender.
• Once the spelt is cooked, stir through the chopped parsley, reserving some for garnish.
• Serve the warm spelt salad topped with the roasted vegetables and a final sprinkle of fresh parsley.

Enjoy!

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