SPELT WITH PICKLED PEARS AND PINK LEAVES
Serves: 4 5 tbsp (75 mL) white wine vinegar
1/2 tsp (2.5 mL) black peppercorns
2 tbsp (30 mL) superfine sugar A generous pinch of flaky sea salt 4 just-ripe pears
14 oz (400 g) celeriac or parsnip, peeled and cut into small 3/4-in. (2-cm) pieces
1 tbsp (15 mL) runny honey
1 tbsp (15 mL) white miso paste 2 tbsp (30 mL) whole-grain mustard 1 cup (250 mL) pearled spelt berries (see note)
1 tbsp (15 mL) extra virgin olive oil
2 heads of bitter salad leaves (see note) Generous 1/2 cup (125 mL) blue cheese, crumbled
1. Put 4 tbsp (60 mL) of the vinegar, the black peppercorns, sugar and salt into a saucepan with scant 1/2 cup (125 mL) of water and bring to the boil. Meanwhile, peel the pears, halve them and scoop out the cores with a teaspoon. Lower the pears into the pickling liquid, lower the heat and leave to cook until tender (about 10 minutes). Remove from the heat, cover with a lid and leave to rest.
2. Preheat the oven to 400 F (205 C). Roast the celeriac in the oven on a baking tray, with a little oil, for 20 minutes. Mix the honey with the miso and mustard. After 20 minutes take the tray out of the oven and add
1 tbsp (15 mL) of the miso mixture, toss through the celeriac, then return to the oven for a further 5-10 minutes, until crispy and golden.
3. Meanwhile, cook the spelt. Bring a pan of salted water to the boil, then add the spelt and cook for 20-25 minutes or until cooked through and tender. Mix the remaining miso mixture with the remaining tablespoon of vinegar and the olive oil, drain the spelt and toss in the dressing.
4. Once everything else is ready, tear all the leaves from your bitter lettuces and lay on plates. Top with the spelt, celeriac and the pickled pears and crumble over the cheese.
Notes: Spelt is a nutty-tasting whole grain related to wheat. Find spelt berries at health or bulk food stores, some supermarkets or online (e.g. bobsredmill. com). Wheat berries or farro would make a fine substitute. Jones favours Castelfranco radicchio, “though a few heads of chicory would do fine in their place.”