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Toasted spelt, avocado and beetroot lunch bowl
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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.
This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.
Typical values per serving:
This recipe was first published in March 2017.