Ingrédients
- 1 pouch Merchant Gourmet Wholegrain Spelt
- 2 cloves garlic
- 1 large shallot
- 150g frozen peas
- 100g spinach or spring greens
- 150g purple sprouting broccoli
- 1 lemon
- 200g yoghurt
- 75g goats cheese
- Parsley
- Extra virgin olive oil
- Salt and pepper to taste
Méthode
-
Start by sweating the shallot down in a little olive oil. Once translucent, add the garlic and peas, gently warming over a low heat until they’re defrosted.
Add the spelt and warm through. Follow with the spinach and 50ml of water. Cover and allow to steam over a low heat for 2-3 minutes to wilt the spinach
Meanwhile, heat a griddle pan with olive oil and add the broccoli. Cook over a high heat, applying a little weight on top to char the greens. Cook for 90 seconds, then flip and repeat (increase the time if you’d like softer broccoli - I prefer to retain some bite).
When the spinach has wilted, add a handful of chopped parsley, the zest of a lemon and plenty of cracked black pepper to the spelt mix. Season to taste. -
Mix the yoghurt with the juice of 1/2 a lemon and black pepper. Spread this over your serving dish to provide the base of the salad.
Tumble the spelt mix on top of the yoghurt, followed by the charred purple sprouting broccoli.
Finish with crumbled goats cheese, a drizzle of extra virgin olive oil, a sprinkle of parsley and a final crack of black pepper.
