zoom Grilled lettuce & pea salad with spelt goat's cheese

    Save to your scrapbook

    Grilled lettuce & pea salad with spelt goat's cheese

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Grilled lettuce & pea salad with spelt goat's cheese

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 22 minutes to 23 minutes
    • Total time: 37 minutes to 38 minutes 40 minutes

    Serves: 4


    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.  

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars