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Pearled Spelt with Arugula, Pears, Fennel and a Skinny Blue Cheese Sauce

Packt das Wörterbuch aus oder nutzt den Google-Übersetzer! Wer in der Schule gut aufgepasst hat, versteht unser englischsprachiges Rezept von Foodbloggerin Spaetzlegirl auch ohne Hilfe 😉 Sönne informiert die Welt in einwandfreiem Englisch über ihr (erfolgreiches) Veggie-Dasein in Deutschland und liefert köstliche Kochideen wie diese:


100g pearled spelt

200ml water

1 pear

1 fennel bulb

1 generous handful arugula

1 tbsp olive oil

1 tsp agave syrup

half a teaspoon each of salt and black pepper

100g blue cheese

juice of 1 lime

5-10 tbsps water, depending on desired smoothness

½ tsp dried thyme

black pepper, optional, to taste

  1. Preheat oven to 175°C/350°F.
  2. Chop pear and fennel into bite size pieces and combine with olive oil, agave syrup, salt and pepper in an oven-proof dish.
  3. Combine spelt and water (you can add half a teaspoon of salt, if you like) and bring to a boil.
  4. As soon as oven is ready, put pear/fennel mixture in and roast for 25-30 minutes.
  5. As soon as spelt boils, lower the heat and let simmer for 15-20 minutes or until water is evaporated. Set aside.
  6. For the dressing: Combine blue cheese and lime juice, mixing well (I used a fork for that, but if you prefer a less chunky dressing, you might want to use a food processor or a similar device). Add enough water to make the dressing as smooth as you want it to be. Season with thyme and additional black pepper, if you like.
  7. In a bowl, combine spelt, pear/fennel mixture and arugula and drizzle with dressing. If you are not in a hurry or too hungry you can also let the warm ingredients cool down a bit as not to make the arugula wilt too quickly.
  8. Enjoy warm, luke-warm or cold

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