Today I blended two recipes into one from Betty Bossi’s vegetable cookbook: red pepper salad and greencorn salad. Greencorn is a word I invented based on the German word for it, Grünkern. Apparently in English it is known as ‘unripe spelt grain’. Too complicated for a recipe.
I soaked the greencorn in water for the whole day.
When I got home from work I put it in a pan and cooked it in lightly salted water for about 40 minutes. I added a bit of beef broth towards the end.
While the greencorn was cooking I prepared the vegetables. First I oven roasted red peppers and an aubergine.
I left the peppers whole and sliced the aubergine. I sprinkled them in olive oil and spread them on a baking tray.
After baking at 180 degrees Celsius for 20-25 minutes they smelled and looked ready to eat.
I diced the roasted veggies and mixed them with the drained greencorn.
Then I drizzled olive oil and balsamic vinegar over the greencorn salad and mixed in a generous heap of chopped parsley. After seasoning the salad with salt and pepper it was ready to be plated up.
I served it with feta cheese and other vegetables (celery, tomatoes, radishes) on the side.
Healthy and tasty. After the Cordon Bleu I had for lunch, this was the perfect dinner and there’s just enough left over for a light office lunch tomorrow.