Spelt and courgette salad
This spelt and courgette salad is inspired by a recent trip to the Canton Arms, one of my favourite pubs in London, where my mother-in-law had a farro and courgette salad. The combination of grilled courgette and ancient grain looked delicious, so Peter and I decided to concoct our own version for lunch over the weekend.
- 150g spelt, cooked according to package instructions using chicken or vegetable stock instead of water
- 1 courgette
- 5-6 cherry tomatoes, very finely chopped
- 5-6 oregano leaves, finely chopped
- 5-6 mint leaves, finely chopped
- Handful of peas
- Handful of broad beans
- 1/2 avocado
Step one: While you are cooking the spelt, prepare the courgette. Cut around 2/3 of it into slabs around 1/2 cm thick and put these on to a hot griddle pan with a bit of olive oil. Cook until griddle marks appear on each side. The other 1/3 can be cut into thin ribbons using a peeler and served raw.
Step two: Combine the cherry tomatoes with the oregano, mint and a sprinkling of salt. Leave on the side for the salt to bring the flavours of the tomatoes out.
Step three: Boil the peas and broad beans for a few minutes. Peter always shells the broad beans, but if I had prepared this stage, I totally would not have bothered. I don’t mind the exterior skin at all!
Step four: Cut up the avocado and then combine all of the ingredients together in a bowl.
Cooking the spelt in stock gives it a fantastic flavour and the tomato and herb mixture packs a serious punch! Absolutely gorgeous salad and perfect for spring!Keep in touch