A buddy just lately lamented that “British tomatoes are nonetheless horrible”, after which I pushed over the desk we have been sitting at and squashed an area farmer’s market tomato in his face. OK, so I didn’t, actually (and maybe there was a time if you may need mistaken a British one for a moist tissue), however today our tomatoes are really nice. My favourites are grown in Yorkshire or on the Isle of Wight, and the piccolini selection offered by a sure grocery store. It might sound contradictory to prepare dinner your finest cherry tomatoes into spelt, however I do imagine that good elements beget good meals.
Spelt, tomatoes, pickled onions and tahini
Spelt is a superb, nutty grain, which you should purchase as pearled spelt or spelt grain. This dish requires pearled spelt, which is made by taking away the outer layer of the grain (the bran), making it fast(er) to prepare dinner. Pearled spelt is extensively obtainable and, fortunately, Hodemedods sells some British-grown stuff.
Prep 20 min
Prepare dinner 1 hr 5 min
Serves 4
80ml olive oil, plus 1 tbsp additional for the chipotle tahini
4 garlic cloves, peeled and minced
650g cherry tomatoes, halved
Fantastic sea salt
4 tbsp sun-dried tomato paste
330g pearled spelt
1 small pink onion, peeled, halved and really finely sliced
4½ tbsp lemon juice (from about 2 lemons)
15g dill, finely chopped
100g tahini
2 tsp chipotle paste – I like Cool Chile Co’s one
2 tsp maple syrup
Put the 80ml oil in a medium saucepan for which you’ve gotten a lid on a medium warmth. As soon as it’s scorching, add the garlic and prepare dinner, stirring, for 2 minutes. Add the cherry tomatoes and a teaspoon and three-quarters of salt and go away to prepare dinner, stirring often, for 20 minutes, till the tomatoes are delicate.
Stir within the tomato paste, then add the spelt and 750ml water, then cowl the pan and go away to prepare dinner for 35-40 minutes, till the spelt is cooked – check by biting into one grain: it needs to be tender however not chalky inside, and the combination needs to be just a little free, a bit like a thick soup. If it’s too thick, add just a little water; if it’s too watery, simmer with the lid off for 3 to 5 minutes longer, to cut back and thicken.
Whereas the spelt is cooking, make the pickled onions and tahini. Put the sliced onion in a small bowl with three tablespoons of the lemon juice and a teaspoon of salt. Scrunch together with your (clear) palms till the onion has wilted, then stir within the dill and put to 1 aspect to pickle.
To make the chipotle tahini, put the tahini in a small blender with the remaining tablespoon of oil, the final tablespoon and a half of lemon juice, the chipotle paste, maple syrup, a quarter-teaspoon of salt and 6 tablespoons of water, and blitz till easy and fluffy.
When the spelt is prepared, divide it between 4 shallow bowls and prime every serving with a wholesome dollop of chipotle tahini and a giant pinch of pickled dilly onions.
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Meera Sodha’s new ebook, Dinner: 120 Vegan and Vegetarian Recipes for the Most Necessary Meal of the Day, is printed on August 1 by Fig Tree at £27. To order a duplicate for £23.76, go to guardianbookshop.com
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