Toasted spelt, avocado and beetroot lunch bowl

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

Serves: 6


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


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.