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Spelt Salad with Squash and Fennel
Ingredients
  • 1 smallish butternut squash (about 600g)
  • 4 to 5 tablespoons olive oil
  • 2 to 3 fennel bulbs, trimmed (any feathery fronds chopped
  •  
  • and reserved)
  •  
  • 1 garlic clove, finely chopped
  • 50g walnuts
  • 200g pearled spelt (or pearl barley), rinsed
  • Juice of ½ lemon
  • 20g Parmesan, hard goat’s cheese or other well-flavoured
  •  
  • hard cheese, grated, plus extra to serve
  •  
  • A small handful of parsley, roughly chopped
  • Sea salt and freshly ground black pepper
Steps
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