A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Tuscan Spelt Salad with Fennel & Pancetta | Autumn Delight
(0)
40 min
Under an hour
Knuspr-Küche
Ein eleganter toskanischer Getreidesalat für den goldenen Herbst: Bissfester Dinkel verbindet sich mit im Ofen sanft geröstetem Fenchel, knusprig ausgelassener Pancetta, herb-frischem Rucola und fein gehobeltem Pecorino Romano. Abgerundet mit frischem Rosmarin und einem samtigen Balsamico-Dressing.
Ingredients
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat. Clean the fennel, set aside the delicate fennel fronds for garnish, halve the bulb lengthwise, cut out the core, and cut the fennel into thin wedges. Spread out on a baking tray lined with baking paper, drizzle with 1 tbsp extra virgin olive oil, season lightly with salt and pepper, and sprinkle with finely chopped rosemary. Roast in the oven for about 20–25 minutes until golden brown and tender.
In the meantime, cook the spelt in plenty of boiling salted water according to the package instructions (approx. 20 minutes) until al dente. Then drain through a sieve, let drain briefly, and transfer to a large salad bowl.
Pancetta & Dressing
Cut the pancetta into strips and render slowly in a pan without additional fat over medium heat until crispy. Drain on paper towels.
Chef's tip
For a vegetarian version, simply replace the pancetta with toasted walnuts or pine nuts.
The salad tastes best lukewarm, but is also ideal for meal prep the next day at the office.
Discover also
We Also Recommend
Show all
50 min
Under an hour
Lentil Salad with Feta | Mediterranean & Healthy
Knuspr-Küche
Yoğurtlu Yeşil Mercimek Salatası | Turkish Lentil Salad with Garlic Yogurt & Paprika Butter
Knuspr-Küche
Tuscan Farro Salad with Braised Leek & Borlotti Beans | Autumnal Delight
Knuspr-Küche
Turkish Lukewarm Bulgur Salad with Fried Hellim | Hellimli Ilık Bulgur Salatası
Knuspr-Küche
