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    Toasted spelt, avocado and beetroot lunch bowl

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    Toasted spelt, avocado and beetroot lunch bowl

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour

    Serves: 6

    Ingredients

    100ml rice vinegar
    3 tbsp caster sugar
    ½ tsp salt
    1 cucumber, peeled and finely sliced
    20g fresh root ginger, very finely chopped
    250g pearled spelt
    2 ripe avocados, sliced
    250g pack baby beetroot, sliced
    100g pickled sushi ginger, thoroughly drained
    150g white crabmeat (optional)
    50g peanuts, toasted and roughly chopped
    3 nori sheets, snipped into shreds with clean scissors

    Method

    1. To pickle the cucumber, gently warm the vinegar, sugar and salt in a small pan over a low heat (do not boil). Stir in the cucumber and fresh root ginger and set aside for 30 minutes. Toast the spelt in a deep frying pan set over a medium heat, stirring often, for about 6-8 minutes, or until slightly darker and smelling nutty. Add a large pinch of salt and enough just-boiled water to cover by at least 4cm. Cover with a lid and simmer for 20 minutes or until just tender. Drain well.

    2. Drain the cucumber and mix 4-5 tbsp of its pickling liquid with the spelt. Arrange the cucumber and remaining ingredients on top of the spelt to serve.

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    This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.

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