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Le Chaudron recipe
Salade épeautre légumes rôtis
Spelt salad with roasted vegetables
⏱ 45 minServes 4Easy360 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)spelt
1zucchini, diced
1bell pepper, cut into strips
1eggplant, diced
100 g (3½ oz)crumbled feta
4 tbspolive oil
1lemon, juiced
- 200 g (7 oz) spelt
- 1 zucchini, diced
- 1 bell pepper, cut into strips
- 1 eggplant, diced
- 100 g (3½ oz) crumbled feta
- 4 tbsp olive oil
- 1 lemon, juiced
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the spelt in salted boiling water for 30 minutes.
- Spread the zucchini, eggplant and peppers on a lined sheet and drizzle with olive oil.
- Roast at 200°C (400°F) for 25 minutes, turning halfway.
- Drain the spelt and toss with lemon juice and olive oil.
- Fold in the roasted vegetables.
- Top with crumbled feta and serve warm or cold.
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