Spelt salad with squash and fennel

Name: Spelt salad with squash and fennel
Ingredients: 1 smallish butternut squash (about 600g); 4–5 tablespoons olive oil; 2–3 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; freshly ground black pepper

rivercottage.net

This substantial grainy salad makes a lovely autumn/winter lunch or supper. By all means replace the fennel with chunks of leek, or red onion wedges or halved shallots. Indeed you can improvise a...

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Ingredients

1 smallish butternut squash (about 600g)
4–5 tablespoons olive oil
2–3 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
freshly ground black pepper