Nordic food seems made for winter nights, but this delicious salad is great for non-guilty January eating, too. "It's no secret that we love using grains in our salads at Scandi Kitchen," says author and restaurateur Bronte Aurell of this dish, which exemplifies the restaurant's focus on simple, classic dishes from Sweden and beyond. "Spelt is such a filling, wholesome grain – and it has an excellent bite to it. If you’re not a fan of spelt, you can use rye instead."
- 150g dried spelt grains
- 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
The Scandi Kitchen: Simple, Delicious Scandinavian Dishes for Any Occasion by Bronte Aurell. Published by Ryland Peters & Small, £16.99
- Soak the grains the day before, then drain and rinse them.
- 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.
- Slice the artichoke hearts into large bite-sized pieces. Place in a bowl and add the sliced spring onions, feta and parsley.
- Fold in the spelt grains, season to taste and fold in the almond flakes. Season with salt, pepper, a squeeze of lemon juice and a drizzle of oil.