Orange, rocket, spelt and caper salad with goat's cheese

1. Put 1 tbsp oil in a saucepan over a medium heat. Add the spelt and cook, stirring, for 3 minutes, until toasted and fragrant but not scorched. Add the stock and 150ml water; bring to the boil. Partially cover and simmer for 25 minutes, until the grains are just tender and the liquid has been absorbed. If any liquid remains, uncover and simmer briskly until it evaporates. Set aside.

2. Slice the tops and bases from the oranges. Pare the skin and pith from the sides, following the curve of the fruit, to expose the flesh. Slice between the vertical lines of membrane to release the orange segments. Set aside. Squeeze the membrane left behind over a serving bowl – you’ll need 4 tbsp juice.

3. Stir the remaining 4 tbsp oil into the orange juice with the vinegar, capers, salad onions, garlic and tarragon, then season (remember that both goats’ cheese and capers are salty). Stir into the spelt and cool. To serve, fold the cheese, rocket and orange segments into the dressed grains.