Warm spelt, shallot & goat’s cheese salad

Name: Warm spelt, shallot & goat’s cheese salad
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 800 g echalion shallots, peeled and halved; 5 tbsp extra virgin olive oil; 5 tbsp red wine vinegar; 250 g quick cook Italian spelt; 1 unwaxed lemon, zest and juice; 1 tsp sea salt flakes; 20 g pack dill, leaves picked; 25 g pack mint, leaves picked; 125 g soft rindless goat’s cheese (or soft cream cheese)

A good wintry salad, with substance from the grain, sweetness from the shallots and a luscious cool creaminess from the goat’s cheese – all wrapped in a bright citrus and herb dressing.

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Vegetarian1 of your 5 a day

Serves4
CourseMain meal
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins

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800g echalion shallots, peeled and halved
5 tbsp extra virgin olive oil
5 tbsp red wine vinegar
250g quick cook Italian spelt
1 unwaxed lemon, zest and juice
1 tsp sea salt flakes
20g pack dill, leaves picked
25g pack mint, leaves picked
125g soft rindless goat’s cheese (or soft cream cheese)

Heat the oven to 200°C, gas mark 6. Put the halved shallots in a roasting tin, season, then drizzle with 3 tbsp oil and the vinegar. Roast for 35-40 minutes, stirring halfway,until softened and starting to crisp around the edges. Remove from the oven and transfer to a mixing bowl with any juices from the tin.
Meanwhile, cook the spelt according to pack instructions. Brie y run under the cold tap, then drain well and stir into the shallots.
Add the lemon zest and juice, 2 tbsp oil, the salt and a grind of black pepper. Toss, taste and adjust the seasoning. Roughly chop most of the herbs and stir through, reserving a few leaves to serve. Pile onto 4 plates or a large platter, add a few dollops of cheese and another grind of black pepper, then scatter with the reserved herbs.