Vegetarian recipe ideas
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Cook the spelt in boiling salted water for 25 minutes or until tender, then drain well and cool.
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.
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.
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.