TODAY’S RECIPE: Pearled spelt salad with peas & gooseberries

SEASONAL flavours. Serves: 2. Ingredients

½ onion, finely chopped

½ celery stick, finely chopped

1 carrot, finely chopped

50g pearled spelt ¼ fennel bulb, finely sliced, fronds reserved

6 pea pods, peas inside ½ small bag mixed salad leaves 2 tomatoes, in thin wedges 3 gooseberries, sliced Rapeseed oil, for drizzling

Method

1 Put onion, celery and carrot in a saucepan with 200ml water. Bring to boil, then simmer for 15 minutes. Add spelt, cover and continue to simmer for ten minutes. Add sliced fennel and pea pods, and cook for ten minutes. Check spelt is cooked — it should be al dente. Add a pinch of salt, then strain. Chill in fridge for one hour.

2 To serve, put salad leaves on a plate and spoon spelt and vegetables on top. Dress with tomatoes, gooseberries and fennel fronds. Drizzle with a little rapeseed oil.

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