This salad is packed with British ingredients and ideal for an early summer supper
Hugh: "This substantial grainy salad makes a lovely autumn/winter lunch or supper. By all means replace the fennel with chunks of leek, or red onion wedges or halved shallots. Indeed you can improvise a spelt salad along these lines for all seasons, and the first baby veg of summer are a great opportunity to play with this idea (see below)."
Preheat the oven to 190°C/Gas Mark 5. Peel, halve and deseed the squash, then cut into 1.5cm chunks and scatter in a large roasting tin. Trickle over 2 tablespoons of the olive oil and season well with salt and pepper. Toss so that the squash is well coated and put into the oven to roast. Meanwhile, cut the fennel lengthways into 6 or 8 wedges.
After 15 minutes, add the fennel and garlic to the roasting tin and turn with the squash and another tablespoon of olive oil. Roast for a further 20 minutes or so, until the vegetables are soft and starting to caramelise around the edges. Then scatter over the walnuts and cook for another 8–10 minutes. By the end, the veg should be tender and caramelised, and the walnuts lightly toasted and fragrant. If you want to serve this as a cold salad, let the veg cool completely; if you’re serving it warm, the veg can go into the spelt straight from the oven.
While the veg are roasting, cook the spelt (or barley) in plenty of well-salted boiling water until tender, but still with just a bit of nutty bite; spelt should take about 20 minutes (allow a bit longer for barley). Drain well and leave to cool a little (or completely, if you’re assembling this in advance as a cold salad). Toss with the roasted veg, walnuts and any oil from the roasting tin, the rest of the olive oil, the lemon juice, cheese, parsley and any fennel fronds. Taste and season with salt and pepper. Shave over some more cheese and serve warm or cold.
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