Healthy vegan recipe for 2 people, takes only 25 mins; recipe has onion, celery, carrot, spelt, fennel bulb, pea, salad, tomato, gooseberry and rapeseed oil.
Pearled spelt salad with peas & gooseberries
Course: Healthy vegan
Servings
2
servings
Prep time
15 mins
Ingredients
- Onion: 1/2 onion, finely chopped
- Tomato: 2 tomatoes, sliced into thin wedges- try to get some interesting varieties
- Carrot: 1 carrot, finely chopped
- Pea: 6 pea pods, with peas inside
- Spelt: 50g pearled spelt
- Rapeseed Oil: rapeseed oil, for drizzling
- Celery: 1/2 large celery stick, finely chopped
- Fennel Bulb: 1/4 fennel bulb, finely sliced, fronds reserved
- Salad: 1/2 small bag mixed salad leaves
- Gooseberry: 3 gooseberries, sliced
Directions
- 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.
- 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.
