Pearled spelt is a versatile grain, similar in usage to pearl barley or bulgur. In this dish, it is paired with sweet and earthy beetroot, along with creamy and salty cheese, creating a wonderful combination of flavours and textures.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Saliha Mahmood-AhmedFrom Saturday Kitchen
Ingredients
- 200g/7oz pearled spelt
- 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks
- 3 tbsp live plain yoghurt
- 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish
- 1 lemon, juice only
- 1 tbsp extra virgin olive oil
- handful walnuts, roughly chopped and toasted
- 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled
- salt and freshly ground black pepper
Method
Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.
Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste.
Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs.