This rustic spelt salad takes even less time to prepare if you have ready to go chicken and spelt in the fridge!
- 2 tsps olive oil
- 1 tsp hot paprika
- Zest of 1 lemon, plus juice of ½ lemon
- Sprinkling of salt and pepper
- 1.5 kg chicken
- 300 g cherry tomatoes
- 150 g green beans
- 700 ml chicken or vegetable stock
- 200 g spelt, rinse
- 3 spring onions, slice finely
- ½ cucumber, cut into chunks
- 3 handfuls of watercress, rocket or baby spinach leaves
- 8 pitted olives, rinse and halve
DRESSING (WHISK TOGETHER)
- 1½ tsps Dijon mustard
- 1 tsp capers, drain, rinse and chop
- 3 tbsps red wine vinegar
- 1 tbsp olive oil
- Juice of ½ lemon
- 2 tbsps chopped flat-leaf parsley
Mix together oil, paprika, lemon zest, juice, salt and pepper. Rub mixture all over cleaned chicken. Leave for 20 mins to marinate. Meanwhile, preheat oven at 200 C.
Transfer chicken and marinade to a roasting pan. Roast in oven for 1 hour, or until juices run clear when the chicken thigh is pierced with a skewer. Baste chicken once during cooking; do this by spooning the juices and marinade in the roasting pan over the chicken. Baste again just before adding tomatoes to the pan for the last 20 mins.
Meanwhile, blanch green beans in boiling salted water for 3 to 4 mins. Drain and refresh beans by placing them in a colander under cold tap water. Transfer to a large bowl.
Put stock in a pan and bring to boil. Add rinsed spelt and cook for a further 20 mins, or until grains are tender but still retain their nutty bite. Drain and add to the bowl.
Transfer tomatoes from roasting pan to the bowl. Put roasted chicken on a clean cutting board and leave to rest. Spoon off any fat from the roasting pan and add 2 tbsps of remaining juices to the bowl. Shred chicken meat and add to the bowl, together with spring onions, cucumber, salad leaves and olives.
Pour two-thirds of the dressing over the salad. Toss everything together. Add more dressing if needed.
Photo: Bauer/Jonathan Gregson