Tuesday, August 9, 2011
zucchini spelt salad
I got zucchini in my vegetable box last week because I forgot to ask them for a substitute in time. Since I hate zucchini I had to think of a way to prepare it which would disguise its flavor. This recipe from the Los Angeles Times looked good, except that the zucchini would still taste of zucchini if prepared as written, so I changed it around a little and was really pleased with the result:
Spelt Salad with Zucchini and Augula
180g cracked spelt*
250g zucchini, halved lengthwise
1 spring onion, halved lengthwise
juice of half a lemon
1T olive oil
salt and pepper
2t fresh marjoram, minced
half a bunch of arugula, torn
40g pine nuts**, toasted
Cook the spelt with the water in your rice cooker on the brown rice cycle, or on the stove for about 25 minutes. Meanwhile prepare the vegetables. Rub the cut surfaces of the zucchini with salt and let rest for at least half an hour. Brush the spring onion with olive oil and cook on a stripy pan till softened. When the zucchini's time is up, squeeze the juice from it as best you can, brush the pieces with oil and cook on your stripy pan till no longer springy but still al dente. After they've cooled sufficiently, slice the onion and zucchini into thickish slices--maybe 1/4".
When the spelt's done cooking, transfer it to a big bowl and toss with the olive oil, lemon juice, marjoram, and salt and pepper. Add the cooked veg, but let it cool a while before mixing in the arugula. Scatter the pine nuts over the top right before serving.
* I cracked it myself with my little mill; if you don't have a mill you could substitute cracked wheat or coarse bulgar. If you use bulgar, cook it on the white rice cycle, or for 10 minutes on the stove.
** Trader Joe's now has pine nuts from Korea, which should not cause 'pine mouth' as that's associated with pine nuts from China.