Antipasti salad

Antipasti salad

Nutty spelt and zingy lemon boost this easy salad. Double the veg and omit the Antipasto Platter to go meat-free.

4 out of 5 stars(4) Rate this recipe
  • Serves6
  • CourseSide
  • Prepare8 mins
  • Cook12 mins
  • Total time20 mins

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Ingredients

  • 250g pack Quick Cook Italian Spelt
  • 150g pack Vegetable Antipasti & Olives
  • 105g pack Italian Antipasto Platter
  • 250g cherry tomatoes, halved
  • ½ x 25g pack basil
  • 150g pack Italian Mozzarella Minis
  • 90g wild rocket
  • ½ unwaxed lemon, juice and zest
  • 2 tbsp olive oil

Method

  1. Cook the spelt in boiling salted water for 12 minutes. Drain and run under cold water to cool, then tip into a large bowl.

  2. Meanwhile, roughly chop the Vegetable Antipasti & Olives (reserving the oil), tear the meats from the Italian Antipasto Platter into strips, halve the cherry tomatoes and tear the leaves from the basil. Add these to the spelt with the mozzarella and rocket.

  3. Stir in the reserved oil, the zest and juice the lemon and 2 tbsp olive oil. Season and serve on a platter, scattered with extra basil.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,653kJ/ 395kcals

Fat

18g

Saturated Fat

5.6g

Carbohydrates

37g

Sugars

5.8g

Fibre

5.9g

Protein

17g

Salt

1.8g

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