Main courses
Pearled Spelt:
200 ml Birkkala Pearled Spelt
400 ml vegetable broth
1 tbsp sesame seeds
pinch of dried thyme
Sweet potato:
600–700 grams sweet potato
50 ml cooking oil
pinch of salt
pinch of black pepper
100 grams cashew nuts
Sauce:
1 ½ tbsp freshly squeezed lemon juice
2 tbsp cooking oil
2 tbsp chopped coriander leefs
2 tbsp chopped parsley
1 tbsp chopped mint
pinch of salt
pinch of black pepper
Heat the oven to 200 °C/392 °F. Grease a large oven pan.
Peel the sweet potatoes and cut them into large cubes. Set thecubes on the oven pan. Strain the oil over the sweet potatoes, season with saltand pepper and mix well. Bake in the oven for about 20 minutes.
Crush the cashew nuts and sprinkle them over the sweetpotatoes. Bake for 10 minutes until the sweet potatoes are soft and cashew nutsgolden brown.
Rinse the pearled spelt with cold water and cook it in thevegetable broth for about 20 minutes until done but still firm. Season thespelt with sesame seeds and dried thyme.
Prepare the sauce by mixing the lemon juice with oil andchopped herbs. Season with salt and pepper.
Mix the components together and serve sprinkled with freshparsley.
