This didn’t take too long to prep and I could get on with work whilst the butternut squash was roasting in the oven.  This is the first time I’ve cooked with pearled spelt, however as I already use Sharpham Park spelt flours, I knew this product would be great.  Here’s what’s in my lunch bowl.  

 

Organic Pearled Spelt – I cooked a third of a cup of pearled spelt in some water and vegetable stock.  It took about 20 minutes

 

Roasted butternut squash – I peeled and chopped a quarter of a butternut squash, added a little extra virgin olive oil and Himalayan salt and roasted it in the oven for approximately 30 minutes

 

I then fried a quarter of a yellow pepper and a quarter of a red pepper with some mushrooms and a sprinkling of paprika

 

The rest of the bowl is made up of home sprouted mung beans, hummus, basil pesto (recipe on previous post), a quarter avocado and pumpkin seeds