Save to your scrapbook

    Toasted spelt, avocado and beetroot lunch bowl

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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.

    Your recipe note

    Edit your recipe note

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


    Average user rating

    3 stars