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Echalion Shallots
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£3.50Price per unit
per kgA 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.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Sancerre Les Marennes
(£18.99/75cl) The intense minerality of this Loire Sancerre will balance the salad nicely.
Typical values per serving when made using specific products in recipe
Energy | 2,156kJ/ 516kcals |
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Fat | 25g |
Saturated Fat | 7g |
Carbohydrates | 49g |
Sugars | 12g |
Fibre | 14g |
Protein | 17g |
Salt | 1.5g |
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