Warm Autumnal Salad

The past few weeks I've been struggling for ideas on what to make for dinner. So I took a look back through my blog and found this Warm Autumnal Salad that I posted in early October last year.

I’m so happy I stumbled back across this recipe as it’s delicious. The roast spiced sweet potatoes and beetroot mixed with crunchy walnuts, soft grains and kale makes the perfect cosy autumn lunch or dinner.

INGREDIENTS

2 Sweet Potatoes

1 Large Beetroot

3 Large Handfuls of Kale or Spinach

1 Cup Walnuts

1 Cup Spelt

1 Cup Bulgar Wheat

1 Vegetable Stock Cube

1 Tablespoon Garlic Salt

1 Tablespoon Ground Cumin

1 Tablespoon Ground Coriander

A Large Pinch of Salt and Pepper

METHOD

Preheat your oven to 200°C.

Peel and roughly dice the beetroot and sweet potatoes.

Place them on a large baking tray with a tablespoon of cumin, garlic salt, coriander, a pinch of salt and pepper.

Toss everything together with several glugs of olive oil. And put into the oven for approximately an hour, covering the tray with tin foil half way through.

While the sweet potatoes and beetroot are cooking put a pan of water over a medium heat.

Bring the water to a rolling boil, then add the spelt, bulgar wheat and stock cube. Leave to simmer for approximately 20 minutes and drain.

Roughly chop up the kale add to a large pan with some olive oil over a medium heat.

Roughly chop the walnuts and add to the kale, stir until slightly softened.

Add in the spelt, bulgar wheat and roasted vegetables to the pan.

Mix everything together, serve warm and enjoy!