Warm spelt, shallot & goat’s cheese salad

Heat the oven to 200°C, gas mark 6. Put the halved shallots in a roasting tin, season, then drizzle with 3 tbsp oil and the vinegar. Roast for 35-40 minutes, stirring halfway,until softened and starting to crisp around the edges. Remove from the oven and transfer to a mixing bowl with any juices from the tin.

Meanwhile, cook the spelt according to pack instructions. Brie y run under the cold tap, then drain well and stir into the shallots.

Add the lemon zest and juice, 2 tbsp oil, the salt and a grind of black pepper. Toss, taste and adjust the seasoning. Roughly chop most of the herbs and stir through, reserving a few leaves to serve. Pile onto 4 plates or a large platter, add a few dollops of cheese and another grind of black pepper, then scatter with the reserved herbs.