2 Cups, Spelt (or any grain of your choice)
4 Cups water, not salted
1 medium Brinjal/Aubergine, cubed
1 large butternut, cubed
2 Tbsp Willowcreek Olive Oil
1 Tbsp homemade Thai Red Curry Paste
Season with Pink Himalayan Salt and Black Pepper
1 tsp Smoked chilli flakes
100g feta cheese
1 handful chopped almonds, raw
1 handful of fresh organic salad leaves
Place the spelt and water into a pot and bring the water up to a simmer.
Simmer the spelt for about 40 minutes or until puffed up and ready.
Drain once cooked and set aside to cool.
Preheat the oven to 180C
Toss the brinjal, butternut, olive oil, thai red curry paste, seasoning and chilli into a medium mixing bowl and coat sufficiently.
Place onto a lined baking tray and roast for 30 minutes or until cooked through.
In a hot dry pan, add the almonds and set aside once toasted
Place the cooked spelt, roasted vegetables, toasted almonds and feta cheese into a bowl and toss to combine.
Sever with fresh salad leaves and hummus for lunch
Recipe for Wild by Megan Daniels