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Waitrose Quick Cook Italian Spelt250g
250gItem price
£1.80Price per unit
£7.20/kgThis recipe combines a ready-made salad with quick-cook spelt and a special walnut dressing to make a speedy dinner that looks and tastes far more labour-intensive than it is!
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Cook the spelt according to pack instructions, then drain well, return to the saucepan and mix with the beetroot salad. Meanwhile, heat 1 tsp walnut oil in a large nonstick frying pan. Add the little gem and cook for 1-2 minutes on each side until lightly charred, then transfer to a plate and set aside.
Put the chicken breasts between 2 sheets of baking parchment and use a rolling pin to flatten the fillets to a thickness of about 1cm. Season. Heat 1 tbsp walnut oil in the pan used to char the lettuce and cook for 3-4 minutes on each side, until the chicken is thoroughly cooked with no pink meat and the juices run clear. Set aside on a plate to rest, then slice.
While the chicken rests, put the walnuts, tarragon, vinegar, garlic and remaining 1 tbsp oil in a bowl. Season, then mix to combine. Divide the spelt between plates, top with the little gem, chicken and walnut salsa and serve.
To toast the walnuts, add them to a hot, dry frying pan and cook, tossing regularly, until slightly golden and fragrant.
Typical values per serving when made using specific products in recipe
Energy | 2,528kJ/ 606kcals |
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Fat | 34g |
Saturated Fat | 4.3g |
Carbohydrates | 30g |
Sugars | 14g |
Fibre | 6.3g |
Protein | 41g |
Salt | 0.7g |
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£1.80Price per unit
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£1.85Price per unit
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£2.60Price per unit
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45p each0 added
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£4.75Price per unit
£7.92/kg0 added
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£18.34/kg0 added
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80pPrice per unit
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£2.00Price per unit
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60pPrice per unit
60p each