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Ingredients

  • 80g pearled spelt
  • 2 tsp Dijon mustard
  • 2 tsp extra-virgin olive oil
  • 1 tbsp white wine vinegar
  • 1 Braeburn apple, cored and matchsticked
  • a handful watercress
  • 75g frozen peas, defrosted

CRISPY NUTS AND SEEDS

  • spray oil
  • 75g mixed nuts
  • 3 tbsp mixed seeds
  • ½ tsp smoked paprika
  • a pinch dried chilli flakes
  • 1 tsp runny honey or maple syrup

Method

  • STEP 1

    Cook the pearled spelt following pack instructions, then drain really well and rinse under cold water until cool, then drain again.

  • STEP 2

    For the crispy nuts and seeds, spray a thin layer of oil into a non-stick frying pan and cook the nuts and seeds, stirring, for 2-3 minutes over a medium heat until browned and crisp. Add the smoked paprika, chilli flakes and honey, and toss together.

  • STEP 3

    Whisk together the mustard, olive oil and vinegar in a bowl with some seasoning, then add the apple, watercress, peas and spelt, and toss really well.

  • STEP 4

    Pile onto three plates and top with the crispy nuts and seeds.

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor
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