Maybe this is something more people have trouble with, but I always find it difficult to make my lunch in the morning and take it with me. There are a few problems that I always seem to run into… The first one is that I decide that eating in a cafe is a better idea (which is a habit I am trying to break), the second one is that I actually want to make something, but I notice in the morning that I have failed to buy the ingredients necessary for the lunch that I want to make, and number three is that I make myself a tasty lunch and I simply end up forgetting to take it with me.
The best days for me are when I have mealprepped my week a bit and already bought and decided on what I will make, or when I have leftover dinner that I eat for lunch the next day. This last one was a pretty often occurring thing when I still lived in Copenhagen, but now that I have moved in with my boyfriend, well it just isn’t as simple, because now almost all food gets eaten.
Meal planning it is! This recipe takes a little bit of time to make, so it is not the fastest salad out there. But the nice this is that the spelt and the vegetables don’t need that much attention. Just some time. So, while the oven and stove are doing the work you have time to eat some breakfast, or go back to bed for another 15-20 minutes. Also, this salad is perfect for batch making! Just prepare a bunch of cooked spelt, grilled vegetables and dressing in a pot and assemble it during the week.
Spelt salad
Serves 2
Salad
150 gram spelt
1 zucchini
1 bell pepper
1 (red) onion
2 tbsp raisins
75 gram rucola
10 almonds (roasted, unsalted)
Dressing
1 clove garlic
juice of half a lemon
2 tbsp olive oil
pepper
Preheat the oven to 200 C (390 F). Slice the vegetables and place them on a baking tray. Drizzle with a little bit of olive oil if you prefer and bake in the oven for 15-20 minutes. Meanwhile cook the spelt for 16-20 minutes (make sure the grains are covered in plenty of water), drain the spelt when the grains are al dente. Soak the raisins in warm water for 5 minutes and drain. To make the dressing finely chop the garlic and mix with the other ingredients. When everything is cooled down mix all ingredients together. Wait with adding the dressing until you are ready to eat, so the rucola doesn’t get soggy.
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