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Courgette & spelt salad
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150g pearled spelt
250g mixed baby tomatoes
3 salad onions
¼ x 25g pack mint, leaves only, ripped
½ lime, juice
1 tsp finely chopped red chilli (or to taste)
6 radishes, diced
2 tsp black sesame seeds
1 small courgette, diced
1 tbsp extra virgin olive oil
1. Cook the spelt according to pack instructions. Drain and rinse well under cold running water. Shake dry in a sieve and tip into a serving bowl.
2. Quarter the tomatoes and add to the bowl. Finely slice the salad onions at an angle and add to the bowl, along with the remaining ingredients.
3. Stir well and check the seasoning. Serve immediately, or transfer to a lidded container and keep in the fridge for up to two days.
Typical values per serving:
1 of your 5 a dat; high in fibre.
This recipe was first published in August 2020.