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    Tomato, chicory and goats' cheese salad

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    Tomato, chicory and goats' cheese salad

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    160g pearled spelt
    2 Waitrose 1 Jack Hawkins Tomatoes
    1 tbsp sherry vinegar
    3 tbsp extra virgin olive oil
    ½ garlic clove, crushed
    1 head red chicory
    2 x 250g packs Waitrose 1 Mixed Baby Tomatoes * , halved
    ½ x 25g pack basil leaves
    75g soft goats’ cheese, crumbled

    (*Available in selected stores)


    1. Wash and drain the spelt. Add to a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 15-20 minutes until tender. Drain then set aside to cool. Thinly slice the Jack Hawkins tomatoes and spread them out on 4 plates; season. 

    2. To make the dressing, mix the vinegar, oil and garlic. Pour ½ into a large bowl; set the rest aside. Cut the base off the chicory, then separate the leaves and add to the bowl with the spelt, baby tomatoes and basil; season and toss to combine. Scatter the spelt mix over the tomato slices, then fi nish with the crumbled goats’ cheese and remaining dressing. 

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