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Ein wärmender toskanischer Getreidesalat für den Herbst: Bissfester Farro (Dinkelreis) trifft auf im Backrohr karamellisierte Apfelspalten, rote Zwiebeln, geröstete Walnüsse und frischen Rucola. Vollendet mit feinem Pecorino und einem samtigen Balsamico-Honig-Dressing.
Ingredients
Preparation method
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with parchment paper.
Cook the spelt grains (farro) in plenty of boiling, lightly salted water according to the package instructions for about 20–25 minutes until al dente. Then drain through a sieve and let steam off briefly.
Meanwhile, wash, quarter, core, and cut the apples into approx. 1.5 cm thick wedges. Peel the red onion and slice into thin wedges. Spread both on the baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle fresh thyme leaves over the top, and season with a pinch of salt and pepper. Roast in the preheated oven for about 18–20 minutes until the apples are tender and lightly caramelized at the edges.
Chef's tip
For an even more intense flavor, mix the spelt grains directly with the dressing while still warm after cooking – this allows the vinaigrette to soak deeply into the nutty grains.
Great for autumn meal prep: simply prepare the spelt grains, roasted apples, and dressing; fold in the arugula and Pecorino just before serving so the greens stay crisp.
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