Ingredients
- pearled spelt 200g
- spring onions 1 bunch, chopped
- olive oil 2 tbsp
- lemon juice 3 tbsp
- cumin seeds 2 tsp, toasted
- dried chilli flakes a pinch (optional)
- cooked beetroot 250g, diced
- smoked peppered mackerel 4 fillets, broken into chunks (discard skin and bones)
- red-skinned apple 1, cut into matchsticks and tossed in lemon juice
CREAMY HORSERADISH DRESSING
- dill a small bunch, chopped
- horseradish finely grated to make 2-3 tsp, (see notes below)
- natural yogurt 150g
Method
-
Step 1
Cook the spelt in boiling salted water for 25 minutes or until tender, then drain well and cool.
-
Step 2
To make the dressing, stir ½ the dill and all the horseradish into the yogurt, with a good pinch of salt. Add 2-3 tbsp cold water and stir until a drizzle-able consistency.
-
Step 3
Fry the spring onions in the olive oil in a frying pan until softened, then stir in the lemon juice, cumin seeds and dried chilli flakes (if using). Take off the heat and season.
-
Step 4
Tip the drained spelt into a large bowl. Add the cooked spring onions and all the liquid from the pan. Add most of the remaining dill and toss everything together. Pile the spelt onto a serving plate, add the beetroot, mackerel pieces and apple matchsticks, and drizzle over the dressing. Sprinkle with a little more dill to finish.
Fresh horseradish is available from good greengrocers, ocado.com or finefoodspecialist.co.uk.
Check out more of our best salad recipes here...
Nutritional Information
- Kcals 616
- Fat 33g
- Saturates 6.9g
- Carbs 42.5g
- Sugars 15.7g
- Fibre 8.2g
- Protein 33.3g
- Salt 2.2g
