Warm Aubergine & Spelt Salad with Feta
November 12, 2025
Roasted aubergine salad with smoked paprika and oregano and topped with fresh tomatoes.
Serves:3–4
Time:~35 minutes
If you are looking for a colourful dish to wow your guests, or just want to make an everyday dinner feel a bit more special, this roasted vegetable salad is a great option. With paprika roasted aubergine, caramelized onions and deliciously chewy spelt. Topped with fresh tomatoes, salty feta, and toasted walnuts, to create a beautiful and healthy vegetarian meal.
Ingredients
Spelt base
- 150 g (¾ cup) uncooked pearled spelt
- 450 ml (1¾ cups) vegetable stock or lightly salted water made with about 1 tsp Marigold vegetable bouillon powder, check your own packaging for exact directions.
Traybake
- 2 medium aubergines, sliced into 1 cm rounds
- 1 small red onion, cut into wedges
- 1-2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Sea salt and black pepper, to taste
Fresh topping
- 2 medium ripe tomatoes, finely chopped
- 1 small handful flat-leaf parsley, chopped
To finish
- 50–80 g feta (about ⅓–½ cup), crumbled
- 20-30 g (about 3 Tbsp) toasted walnuts, roughly chopped
- Juice of half a lemon
- Optional: drizzle of honey for a hint of sweetness or olive oil
Instructions
1. Preheat the oven
- Preheat the oven to 200°C (400°F) fan.
2. Cook the spelt
- Rinse the spelt under cold water. Place it in a saucepan with the vegetable stock or water and. Bring to a boil, then reduce the heat and simmer for 20 minutes uncovered (about 3 on an induction), or until tender but still chewy.
- Drain any excess liquid, finish with a squeeze of lemon juice, and cover with a lid to keep warm.
3. Prepare the traybake
- Spread the aubergine slices and red onion on a large baking tray. Drizzle with olive oil, then sprinkle with smoked paprika, oregano, salt, and pepper. Toss to coat evenly.
4. Roast
- Bake for 20-25, until golden and tender.
5. Toast walnuts
- Roughly chop the walnuts. Toast them in a dry pan over medium-high heat for 2–3 minutes, stirring often, until lightly toasted.
6. Assemble
- Spoon the warm spelt onto plates or a serving platter and add the roasted aubergine and onion. Top with feta, tomatoes, parsley and toasted walnuts. Add a final drizzle of olive oil or honey
Serving Suggestions
- •Serve warm or at room temperature.
- •As a main course salad with a side of hummus, tzatziki or flatbread.
- •As side dish with grilled fish, chicken, or halloumi.
Storage & Meal Prep
- •Fridge: Store leftovers in an airtight container for up to 3 days.
Variations & Substitutions
- •Spelt: Use farro, barley, bulgur, quinoa, or brown rice as alternatives.
- •Feta: Try goat cheese, crumbled ricotta salata, or vegan feta for a dairy-free version.
- •Almonds: Substitute with walnuts, pecans, or pine nuts.
- •Aubergine: Roasted zucchini or butternut squash also works well.
- •Fresh tomato: Swap with sun-dried tomatoes or roasted red peppers.
- •Vegan: Replace feta with crumbled goat cheese with a lemon and tahini dressing.
Enjoy!
If you are looking for a colourful dish to wow your guests, or just want to make an everyday dinner feel a bit more special, this roasted vegetable salad is a great option. With paprika roasted aubergine, caramelized onions and deliciously chewy spelt. Topped with fresh tomatoes, salty feta, and toasted walnuts, to create a beautiful and healthy vegetarian meal.
Ingredients
Spelt base
- 150 g (¾ cup) uncooked pearled spelt
- 450 ml (1¾ cups) vegetable stock or lightly salted water made with about 1 tsp Marigold vegetable bouillon powder, check your own packaging for exact directions.
Traybake
- 2 medium aubergines, sliced into 1 cm rounds
- 1 small red onion, cut into wedges
- 1-2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Sea salt and black pepper, to taste
Fresh topping
- 2 medium ripe tomatoes, finely chopped
- 1 small handful flat-leaf parsley, chopped
To finish
- 50–80 g feta (about ⅓–½ cup), crumbled
- 20-30 g (about 3 Tbsp) toasted walnuts, roughly chopped
- Juice of half a lemon
- Optional: drizzle of honey for a hint of sweetness or olive oil
Instructions
1. Preheat the oven
- Preheat the oven to 200°C (400°F) fan.
2. Cook the spelt
- Rinse the spelt under cold water. Place it in a saucepan with the vegetable stock or water and. Bring to a boil, then reduce the heat and simmer for 20 minutes uncovered (about 3 on an induction), or until tender but still chewy.
- Drain any excess liquid, finish with a squeeze of lemon juice, and cover with a lid to keep warm.
3. Prepare the traybake
- Spread the aubergine slices and red onion on a large baking tray. Drizzle with olive oil, then sprinkle with smoked paprika, oregano, salt, and pepper. Toss to coat evenly.
4. Roast
- Bake for 20-25, until golden and tender.
5. Toast walnuts
- Roughly chop the walnuts. Toast them in a dry pan over medium-high heat for 2–3 minutes, stirring often, until lightly toasted.
6. Assemble
- Spoon the warm spelt onto plates or a serving platter and add the roasted aubergine and onion. Top with feta, tomatoes, parsley and toasted walnuts. Add a final drizzle of olive oil or honey
Serving Suggestions
- •Serve warm or at room temperature.
- •As a main course salad with a side of hummus, tzatziki or flatbread.
- •As side dish with grilled fish, chicken, or halloumi.
Storage & Meal Prep
- •Fridge: Store leftovers in an airtight container for up to 3 days.
Variations & Substitutions
- •Spelt: Use farro, barley, bulgur, quinoa, or brown rice as alternatives.
- •Feta: Try goat cheese, crumbled ricotta salata, or vegan feta for a dairy-free version.
- •Almonds: Substitute with walnuts, pecans, or pine nuts.
- •Aubergine: Roasted zucchini or butternut squash also works well.
- •Fresh tomato: Swap with sun-dried tomatoes or roasted red peppers.
- •Vegan: Replace feta with crumbled goat cheese with a lemon and tahini dressing.
Enjoy!