This fresh, tangy salad is third in the series of easy Nordic-inspired recipes from Bronte Aurell of Scandi Kitchen. 

“It’s no secret that we love using grains in our salads at Scandi Kitchen. Spelt is such a filling, wholesome grain – and it has an excellent bite to it. If you are not a fan of spelt, you can use rye grains instead,” Bronte Aurell, author of The Scandi Kitchen Cookbook.

Ingredients

150g dried spelt grains
Salt and freshly ground black pepper
2 x 250g cans of artichoke hearts, drained
150g feta cheese, chopped into cubes
½ bunch spring onions, sliced diagonally
2 tbsp chopped fresh flat-leaf parsley
4-5 tbsp flaked almonds, toasted
Freshly squeezed lemon juice
Olive oil, for drizzling

Serves 2-3 as a side salad

Method

1. If soaking the grains* overnight (I’d recommend this if you have time as it allows for a more even texture throughout), place them in double the amount of water.

2. The next day, drain and rinse the grains. Place in a large saucepan with a good pinch of salt and boil for approximately 22-25 minutes, or until tender but still al dente. If you haven’t pre-soaked the grains, extend the cooking time by around 20 minutes. Drain and allow to cool completely.

3. Slice the artichoke hearts into large bite-sized pieces. Place in a bowl and add the sliced spring onions, feta and parsley.

4. Fold in the spelt grains, season to taste and fold in the toasted almond flakes.

5. Season with salt, pepper and a squeeze of lemon juice and a drizzle of good oil.

*You can replace the spelt with any of your favourite grains – try rye or wheat berry for variation.

The Scandi Kitchen Cookbook by Bronte Aurell (Ryland Peters & Small, £16.99) | Out now

The Scandi Kitchen | 61 Great Titchfield Street London W1W 7PP

Feeling inspired? Check out our Stockholm Eats guide.

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