Pair with a Feta Vinaigrette and top with cucumber, tomatoes and kalamata olives for a Greek salad.
Pair with a Mustard Shallot Vinaigrette and top with shredded carrots, parmesan cheese and toasted almonds.
Warm your taste buds with a bowl of Kale & Sausage Soup and serve with warm bread and salad.
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Peel, halve and deseed the squash, then cut into 1.5cm chunks and scatter in a large roasting tin. Roast for 20 minutes or so, until the vegetables are soft and starting to caramelise around the edges. Toss with the roasted veg, walnuts and any oil from the roasting tin, the rest of the olive oil, the lemon juice, cheese, parsley and any fennel fronds.
Bring to the boil, stir once, then simmer until water is nearly all absorbed (there should be deep steam holes in the surface). Once open, store any unused product in the original bag, gently remove excess air and fold the bag over and twist to close. By the end, the veg should be tender and caramelised, and the walnuts lightly toasted and fragrant. While the veg are roasting, cook the spelt (or barley) in plenty of well-salted boiling water until tender, but still with just a bit of nutty bite; spelt should take 20 minutes (allow a bit longer for barley).
With the flavorful addition of Marzetti Salad Accents Asian Sesame Salad Toppings, your salads will never be the same.
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