Spelt Groats with Roasted Vegetables and Feta Recipe
Spelt groats with roasted vegetables and feta is a colourful, satisfying dish that fits perfectly into the Polish trend for “healthy bowls”. Spelt, once popular in Polish villages, is making a comeback today as an interesting alternative to rice. Roasted vegetables add sweetness and depth of flavour, while feta brings a salty accent, a bit like in Mediterranean salads, but with Polish groats in the starring role.
This dish combines traditional spelt groats, once common in Polish countryside cooking, with a modern bowl-style presentation. Roasted vegetables and feta turn simple groats into a colourful, filling meal that feels both homely and contemporary.
Chef's tips
Don’t overcook the groats – they should stay slightly al dente so the salad has a pleasant texture. Spread the vegetables in a single layer on the tray; if they are too crowded, they will steam instead of roasting and won’t caramelise nicely.
How to serve
Serve in deep bowls, optionally with a dollop of natural yogurt and a sprinkle of extra fresh herbs. It also works well as a warm side dish on a buffet table.
Ingredients
- spelt groats can be replaced with pearl barley or bulgur - 200 g
- bell pepper - 1 piece
- zucchini medium - 1 piece
- carrot large - 1 piece
- onion or regular white onion - 1 piece
- garlic - 2 clove
- feta cheese or another salad cheese of Balkan type - 120 g
- oil for roasting the vegetables and groats - 3 tablespoon
- lemon juice for seasoning - 1 tablespoon
- fresh parsley finely chopped - 3 tablespoon
- salt to taste, use carefully because of the salty feta
- pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat).
- Wash the bell pepper, remove the core and seeds, and cut into strips or larger cubes. Wash the zucchini, trim the ends and cut into half-moons. Peel the carrot and cut into thin half-moons so it bakes faster. Peel the onion and slice into thin wedges. Peel the garlic and slice into thin pieces.
- Transfer the vegetables to a large baking tray lined with baking paper. Drizzle with 2 tablespoons of oil, lightly salt and sprinkle with pepper. Mix with your hands so the oil coats the vegetables evenly. Spread them out in a single layer.
- Place the tray in the preheated oven and roast the vegetables for about 25–30 minutes, until they soften and are lightly browned in spots. Stir them with a spatula halfway through baking.
- Meanwhile, rinse the spelt groats in a sieve under running water. Transfer to a pot, pour in about 500 ml of water and lightly salt. Bring to a boil, then reduce the heat to low, cover and cook for about 15–20 minutes, until the groats are tender but not overcooked. If there is any water left in the pot after cooking, drain it off.
- Leave the cooked groats covered for 5 minutes, then add 1 tablespoon of oil and fluff with a fork so the grains separate.
- Cut the feta cheese into cubes or crumble it into smaller pieces with your fingers. Finely chop the parsley.
- Transfer the warm groats to a large bowl and add the roasted vegetables along with all the juices from the tray. Gently mix.
- Add the feta, parsley and lemon juice. Mix again carefully so the cheese doesn’t completely fall apart.
- Taste and season with salt (if needed) and freshly ground pepper. Serve warm or at room temperature.
Storage
Danie przechowuj w lodówce do 3 dni w szczelnym pojemniku. Możesz jeść na zimno jak sałatkę lub podgrzać na patelni z odrobiną oleju. Nadaje się do mrożenia, choć feta po rozmrożeniu może być bardziej krucha – smak pozostanie dobry.
