Pearled spelt salad with peas & gooseberries
Serves 2
Easy
Prep:
Cook:
Plus cooling
A bright, seasonal salad with nutritious grains, greens, tomatoes, fennel, carrot and a touch of sweet berry flavour
Skip to ingredients
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- ½ onionfinely chopped
- ½ large celerystick, finely chopped
- 1 carrotfinely chopped
- 50g pearled spelt
- ¼ fennel bulbfinely sliced, fronds reserved
- 6 peapods, with peas inside
- ½ small bag mixed saladleaves
- 2 tomatoessliced into thin wedges- try to get some interesting varieties
- 3 gooseberriessliced
- rapeseed oilfor drizzling
Nutrition: per serving
- kcal185
- fat5g
- saturates1g
- carbs27g
- sugars12g
- fibre10g
- protein7g
- salt0.3glow
Method
step 1
Put the onion, celery and carrot in a pan with 200ml water. Bring to the boil, then simmer for 15 mins. Add the spelt to the pan, cover and continue to simmer for 10 mins. Add the sliced fennel and pea pods, and cook for a further 10 mins. Check that the spelt is cooked – it should be soft but slightly al dente. Add a generous pinch of salt to the water, then strain. Put the spelt and poached vegetables in the fridge to cool for 1 hr.
step 2
To serve, put the salad leaves on a plate, then spoon the spelt and vegetables on top. Dress the plate with the tomatoes, gooseberries, pea pods and fennel fronds. Finally, drizzle with a little rapeseed oil.
