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Tomato, chicory and goats' cheese salad
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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.
Typical values per serving:
This recipe was first published in Thu May 30 16:32:17 BST 2019.