Camilla’s belly is growing fast these days, and we’re really beginning to feel the tiny life forming inside. We know it’s going to be a boy, and he is kicking and turning like he is rehearsing for a big show. It’s crazy and fantastic at the same time. As the days go by we’re starting to imagine what our lives are going to be like when our little monkey arrives; Do we need to move to something bigger? And if so, are we ready to move away from Copenhagen yet? We’re arguably a bit romantic about it, but we see our future kids playing in the garden, long Summer nights and cheesy barbecue party’s with our friends. But is it really happening right now? One day we can’t imagine a single day without busy Copenhagen, all of it’s creative restaurants and our friends just around the corner – and the next day we’re ready to jump right in and buy a villa close to the ocean, forests, and all the fresh air you need. It’s so hard to settle and decide on!
These days are indeed filled with big thought and soul searching in between watching Tour de France and shopping for baby clothing. We know we have to leave our small apartment in Copenhagen some day; We just don’t know where our next stop will be. It’s frightening, but we suppose even Cancellara was terrified the first time he had to climb L’Alpe d’Huez. You probably just have to jump onto the bike and go explore outside your comfort zone…
Todays’ recipe is definitely inside our comfort zone. Made from a base of cooked spelt this salad is really filling. You can swap the spelt for rye, barley or another kind of grain of your choosing. Even buckwheat, if you’re gluten intolerant. We thought of naming it ‘Summer Salad’ as we’ve added all the amazing veggies in season right now; asparagus, radishes, broccoli, and peaches. We even topped it with some Quick Pickled Fennel, which serves as a wonderful contrast to the sweet peaches.
Spelt, Peach & Fennel Salad
(Makes 4 servings)
1,5 cup cooked pearl spelt (0,5 cup uncooked)
1 small radicchio
1 handful almonds
1 handful dill
2 tbsp lemon juice
2 tbsp olive oil Quick Pickled Fennel as topping (recipe below)
Add pearl spelt, 1 cup / 250 ml water and 1 tsp salt to a small saucepan. Cook for 20 minutes or until the pearl spelt is tender. Set aside to cool.
Meanwhile, cut peaches into small boats, break the radicchio into smaller pieces, divide the broccoli into small buckets, cut asparagus into 1 inch / 2,5 cm pieces, and cutradishes into small coins. Fold the veggies and cooked spelt with lemon juice, olive oil and freshly chopped dill in a large bowl. Serve with pickled fennel on top (recipe below).
Quick Pickled Fennel
1 cup/250 ml water
1 tsp honey (maple syrup if you’re vegan)
1 tsp salt
5 tbsp apple cider vinegar or white wine vinegar
Cut the fennel thinly using a mandolin or a sharp knife. Mix water, honey, salt, and apple cider vinegar and pour the mixture over the fennel. Let it soak for 1 hour and serve with the salad.
Store leftovers in an air-tight jar in the fridge.