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Warm spelt, shallot & goat’s cheese salad

Warm spelt, shallot & goat’s cheese salad

A 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.

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Vegetarian1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook40 mins
  • Total time1 hr 5 mins

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  • 800g echalion shallots, peeled and halved
  • 5 tbsp extra virgin olive oil
  • 5 tbsp red wine vinegar
  • 250g quick cook Italian spelt
  • 1 unwaxed lemon, zest and juice
  • 1 tsp sea salt flakes
  • 20g pack dill, leaves picked
  • 25g pack mint, leaves picked
  • 125g soft rindless goat’s cheese (or soft cream cheese)


  1. 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.

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

  3. 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.

And to drink...

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


2,156kJ/ 516kcals



Saturated Fat












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