SPELT, RADISH AND SALMON SALAD

There’s a lovely nuttiness to this warm salad that pairs nicely with the salmon’s smokiness.

SERVES 6

For the spelt salad:

✣ 1 bay leaf

✣ 2 garlic cloves

✣ 250g (9oz) pearled spelt ✣ 4tbsp olive oil

✣ 1 large red onion, thinly sliced

✣ 125g (4oz) almonds in skin, roughly chopped ✣ 150g (5oz) wild rocket

✣ Zest and juice of 1 lemon

For the radishes:

✣ 450g (1lb) radishes, larger ones halved

✣ 12 spring onions

✣ 4 sprigs thyme, torn

✣ 2tbsp olive oil

✣ Juice of ½ lemon

To serve:

✣ 6 hot smoked salmon fillets

✣ Handful flat-leaf parsley, leaves picked

1 For the spelt salad, put the bay leaf and garlic in a large pan of water and bring to the boil. Add the spelt and cook for 20 mins or until just tender. Drain, discarding the bay leaf and garlic, and return the spelt to the pan.

2 Meanwhile, heat 2tbsp of the oil in a frying pan and cook the red onion over a low heat for 8 mins until quite tender. Add the chopped almonds and cook for 5 mins, stirring until golden. Stir the onion mixture into the spelt, along with the rocket and the remaining oil. Grate in the zest of the lemon and squeeze in the juice. Season with salt and pepper and serve warm.

3 Heat the oven to 220C/ Gas 7. Mix the radishes, spring onions and thyme in a roasting tin. Season with salt and black pepper, then toss through the oil. Roast for 12-15 mins, until the radishes are just tender. Stir in the lemon juice and serve.

4 Serve the spelt salad and roasted radishes with a cooked fillet of hot smoked salmon and sprinkle over the parsley leaves.

TIP To bulk up this salad further, serve it with the cauliflower, pea and herb salad on the opposite page.