Save to your scrapbook
Tomato, chicory and goats' cheese salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
160g pearled spelt
2 Waitrose 1 Jack Hawkins Tomatoes
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
½ garlic clove, crushed
1 head red chicory
2 x 250g packs Waitrose 1 Mixed Baby Tomatoes * , halved
½ x 25g pack basil leaves
75g soft goats’ cheese, crumbled
(*Available in selected stores)
1. Wash and drain the spelt. Add to a pan and cover with cold water. Bring to the boil, reduce the heat and simmer for 15-20 minutes until tender. Drain then set aside to cool. Thinly slice the Jack Hawkins tomatoes and spread them out on 4 plates; season.
2. To make the dressing, mix the vinegar, oil and garlic. Pour ½ into a large bowl; set the rest aside. Cut the base off the chicory, then separate the leaves and add to the bowl with the spelt, baby tomatoes and basil; season and toss to combine. Scatter the spelt mix over the tomato slices, then fi nish with the crumbled goats’ cheese and remaining dressing.
Typical values per serving:
This recipe was first published in May 2019.