Pearled spelt salad with peas & gooseberries

Pearled spelt salad with peas & gooseberries

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(1 ratings)

Prep: 15 mins Cook: 25 mins Plus cooling


Serves 2
A bright, seasonal salad with nutritious grains, greens, tomatoes, fennel, carrot and a touch of sweet berry flavour

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Dairy-free
  • Healthy

Nutrition: per serving

  • kcal185
  • fat5g
  • saturates1g
  • carbs27g
  • sugars12g
  • fibre10g
  • protein7g
  • salt0.3g
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  • ½ onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ large celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g pearled spelt



    Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

  • ¼ fennel bulb, finely sliced, fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 6 pea pods, with peas inside



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • ½ small bag mixed salad leaves
  • 2 tomatoes, sliced into thin wedges- try to get some interesting varieties



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 gooseberries, sliced



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • rapeseed oil, for drizzling
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  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.

  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.

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