Spelt, Rhubarb & Smoked Mackerel
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Making the most of the short forced rhubarb season, this warm salad bowl combines spelt grain with maple roasted rhubarb and smoked mackerel
Ingredients
  • 180g pearled spelt
  • 150g forced rhubarb, chopped into 1cm pieces on the diagonal
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice
  • 1 plump garlic clove, minced
  • pinch saffron (optional, but a lovely touch)
  • 2 large handfuls baby spinach
  • olive oil
  • sea salt
To serve:
  • 2 fillets of peppered mackerel, flaked
  • dollop of Greek yoghurt
  • A wedge of lemon
Instructions
  1. Pre-heat oven to 180°C (fan)
  2. Rinse the spelt well, and add to medium-sized saucepan. Cover with cold water, and bring to the boil. Turn to a light simmer and cook for 15 minutes, until the spelt still has some bite. Drain and set aside.
  3. Put the saffron in a small bowl and pour over 2 tablespoons warm water.
  4. Meanwhile add the rhubarb to a roasting tray and toss well with the maple syrup, lemon juice and a pinch of salt. Cook for 10 minutes until fork tender.
  5. Put the dry saucepan back on the heat, with a tablespoon of olive oil. Saute the garlic for around a minute, then add the spelt into the pan along with the saffron. Stir well. Next add in the spinach and allow to wilt in the heat of the pan. Add in the roasted rhubarb, half of the mackerel, season with a pinch of salt, then turn out into a serving bowl. Top with the rest of the mackerel and add a good dollop of thick Greek yoghurt.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/spelt-rhubarb-smoked-mackerel/