Warm Aubergine & Spelt Salad with Feta

• #Spelt base
• 150 g (¾ cup) uncooked pearled spelt
• 50 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. 1.

   Preheat the oven  to 200°C (400°F) fan.

2. 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. 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. 4.

   Roast:Bake for 20-25, until golden and tender.

5. 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. 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