Chicory, cranberry & goat's cheese salad

Name: Chicory, cranberry & goat's cheese salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 250 g fresh cranberries; 4 tbsp caster sugar, plus 1/2 tsp; ½ large orange (scrubbed), 3 strips pared zest, juice of all; 150 g quick-cook Italian spelt; 2 echalion shallot, finely sliced into rounds; ½ tsp fine sea salt; 2 tbsp red wine or sherry vinegar; 2 chicory (red and/or white), leaves separated; 125 g log British Soft Goat’s Cheese; 2 tbsp olive oil; 2 tbsp Cooks' Ingredients Crispy Fried Onions

All the components of this hearty, vibrant salad from Honey & Co can be prepared a few hours ahead, then assembled just before serving.

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VegetarianHealthySource of fibre

Serves4
CourseMain meal
Prepare15 mins
Cook20 mins
Total time35 mins
Plusstanding

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Ingredients

250g fresh cranberries
4 tbsp caster sugar, plus 1/2 tsp
½ large orange (scrubbed), 3 strips pared zest, juice of all
150g quick-cook Italian spelt
2 echalion shallot, finely sliced into rounds
½ tsp fine sea salt
2 tbsp red wine or sherry vinegar
2 chicory (red and/or white), leaves separated
125g log British Soft Goat’s Cheese
2 tbsp olive oil
2 tbsp Cooks' Ingredients Crispy Fried Onions

Method

In a small saucepan, combine the cranberries, 4 tbsp sugar, and the orange zest and juice, then bring to a rapid boil and cook until the cranberries just start to break down (3-4 minutes). Remove from the heat and allow to cool, then discard the orange zest.
Meanwhile, bring a saucepan of salted water to the boil, then add the spelt and boil for 12 minutes; drain and rinse under cold water to cool. In a bowl, sprinkle the shallots with the salt and ½ tsp sugar. Mix well to separate the slices. Set aside for 10 minutes, then add the vinegar and set aside again.
When you are ready to serve, arrange the chicory leaves on a large platter. Season the spelt, then scatter it over the chicory, followed by the cranberries, the shallots and their soaking liquid. To serve, dot with small dollops of the goat’s cheese, drizzle with the olive oil and scatter over the crispy onions.