Savory Roasted Capon with Spelt and Corn Salad Recipe

Name: Savory Roasted Capon with Spelt and Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 pound capon; 1 teaspoon fresh chopped savory; 1 teaspoon salt; 1 teaspoon black pepper; 1/2 teaspoon sage; 2 cups spelt groats; 3 cups vegetable stock; 2 teaspoons salt; 2 cup fresh yellow corn kernels; 2 cup fresh shelled peas; 6 tablespoons lemon juice; 2/3 cup extra virgin olive oil; 1/4 teaspoon freshly grated pepper; 1 cup cubed peaches; 2 teaspoons ground cumin; 1 cup chopped red bell pepper; 1 cup chopped scallion; 3 tablespoons finely chopped shallot; 2 teaspoons minced mint

Servings: persons

10 pound capon
1 teaspoon fresh chopped savory
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon sage
2 cups spelt groats
3 cups vegetable stock
2 teaspoons salt
2 cup fresh yellow corn kernels
2 cup fresh shelled peas
6 tablespoons lemon juice
2/3 cup extra virgin olive oil
1/4 teaspoon freshly grated pepper
1 cup cubed peaches
2 teaspoons ground cumin
1 cup chopped red bell pepper
1 cup chopped scallion
3 tablespoons finely chopped shallot
2 teaspoons minced mint

1
Combine ingredients and rub capon with seasonings.
2
Place in pan and roast in a preheated 425 degree oven for 2 hours.
3
Rinse the spelt groats and drain.
4
In a large stock pot, add vegetable stock, 1/2 teaspoon of salt, and spelt groats.
5
Bring to a boil and simmer for 1 hour and 15 minutes.
6
While still hot, add corn and peas.
7
Cover and allow to cool.
8
In a small bowl, stir 1 1/2 teaspoons of salt and lemon juice together until the salt is dissolved.
9
Stir in the oil and pepper and set aside.
10
Place the spelt and corn in a large bowl.
11
Add the peaches, cumin, bell pepper, scallion and shallot, and mix together well.
12
Pour in the lemon juice and oil mixture.
13
Toss until all the salad is evenly coated.
14
Garnish with mint.

775

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 10 pound capon, 1 teaspoon fresh chopped savory, 1 teaspoon salt, 1 teaspoon black pepper, and more.

Yes, Savory Roasted Capon with Spelt and Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Savory Roasted Capon with Spelt and Corn Salad

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