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Grilled lettuce & pea salad with spelt goat's cheese
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200g pearled spelt, well rinsed
1 preserved lemon, rind only, finely chopped
1/2 shallot, finely chopped
Juice of ½ lemon
60ml extra virgin olive oil, plus extra to cook
Pinch of sugar
4 little gem lettuces, halved lengthways
200g fresh or frozen peas, blanched
½ x 25g pack mint, leaves only, roughly chopped
½ x 25g pack flat leaf parsley, roughly chopped
125g pack soft goat’s cheese, crumbled
1 tbsp finely chopped tarragon
1. Bring a large saucepan of water to the boil. Add the spelt to the boiling water and cook for 20 minutes, until tender but with a little bite. Drain and run under cold water to cool slightly. Set aside.
2. Meanwhile, prepare the dressing. Mix the preserved lemon rind, shallot, lemon juice, olive oil and sugar together until combined. Season to taste and set aside to allow the flavours to develop.
3. Heat a griddle or frying pan until very hot. Once smoking, lightly brush the cut sides of the lettuce with a little oil and add to the hot pan. Cook for 2-3 minutes, until lightly charred but still crisp and fresh.
4. Assemble the salad by tossing the spelt with the raw peas, mint and parsley. Season well. Top with the grilled lettuce, crumbled goat’s cheese and tarragon. Pour over the dressing to serve.
Typical values per serving:
This recipe was first published in July 2019.