Antipasti salad

Name: Antipasti salad
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 6
Ingredients: 250 g pack Quick Cook Italian Spelt; 150 g pack Vegetable Antipasti & Olives; 105 g pack Italian Antipasto Platter; 250 g cherry tomatoes, halved; 25 g pack basil; 150 g pack Italian Mozzarella Minis; 90 g wild rocket; ½ unwaxed lemon, juice and zest; 2 tbsp olive oil

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

3 out of 5 stars(2) 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

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