Recipe Fall salad with spelled, pumpkin, mushrooms, feta and goji berries

Salade d'automne à l'épeautre, au potiron, aux champignons, feta et baies de goji
Shelf life:
1 journée au réfrigérateur
Difficulty:
Community rating:

Ingredients

Number of persons: 2
  • 120 gr d'épeautre
  • 100gr de feta grecque
  • 300 gr de potiron
  • 200 gr de champignons
  • 1 gousse d'ail
  • 1 brin de romarin
  • 60gr de baies de goji
  • Persil haché, selon votre goût
  • Sel
  • Poivre
  • Huile d'olive extra vierge

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Preparation

  1. Cook the spelled with twice the volume of water and let cool.
  2. Heat a drizzle of oil in a pan with a clove of garlic and rosemary.
  3.  Add the diced pumpkin and cook for about 10-15 minutes, add water if necessary.
  4. In a separate pan, brown the mushrooms with a drizzle of oil, at the end add the chopped parsley.
  5. Mix the spelled now cold with the pumpkin, mushrooms, crumbled Greek feta and goji berries.
  6. Season with oil, salt and pepper, then serve as a jar on a bed of composed salad.
  7. Take with you at work or picnic! 

 

Are you missing ingredients? You can replace the spelled with quinoa or any other cereal of your choice.

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