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In a bowl, mix the ingredients for the pickled blackberries, apart from the blackberries themselves, until the sugar has dissolved. Add the blackberries, cover and chill for at least 2 hours.
Bring a large pan of water to the boil and add the salt. Once boiling, cook the spelt for 10 minutes, then drain well. Return to the pan and mix in the oil while it is still warm.
Arrange the baby leaves, cooked spelt and duck slices on a large platter or individual plates. Top with the pickled blackberries. Strain the pickling liquid (discarding the peppercorns and chilli), then spoon over the salad. Scatter over the chives to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,820kJ/ 434kcals |
---|---|
Fat | 16g |
Saturated Fat | 2.6g |
Carbohydrates | 49g |
Sugars | 12g |
Fibre | 8.3g |
Protein | 18g |
Salt | 1.6g |
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