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Echalion Shallots
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per kgA good wintry salad, with substance from the grain, sweetness from the shallots and a luscious cool creaminess from the goat’s cheese – all wrapped in a bright citrus and herb dressing.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Sancerre Les Marennes
(£18.99/75cl) The intense minerality of this Loire Sancerre will balance the salad nicely.
Typical values per serving when made using specific products in recipe
Energy | 2,156kJ/ 516kcals |
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Fat | 25g |
Saturated Fat | 7g |
Carbohydrates | 49g |
Sugars | 12g |
Fibre | 14g |
Protein | 17g |
Salt | 1.5g |
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