Courgette Spelt Salad
A wonderfully, healthy spelt and courgette salad, lightly infused with fresh lemons, basil leaves and a simple mustard dressing.
4
25 minutes
Ingredients
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200g spelt
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200g artichoke hearts from a jar- halved
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2 medium yellow courgette- washed, top and tailed then peeled into thin strips
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1 small lemon- quartered
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Sea salt coarsely ground black pepper
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Lemon dressing
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2 whole lemon- juice
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2 tsp cider vinegar
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Small bunch of fresh basil leaves- thinly sliced
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2 tsp dijon mustard
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2 tsp olive oil
Instructions
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01 Cook the spelt in boiling water with the quartered lemon until tender but still with a slight bite. Drain well and discard the lemon.
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Make the lemon dressing
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02 Whisk all the ingredients together.
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Assemble the salad
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03 In a large bowl mix spelt, courgette, artichokes, thinly sliced basil leaves and lemon dressing. Check the seasoning and add sea salt and coarsely ground black pepper to taste.
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04 Toss the ingredients together and tip into a serving dish.
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05 Add more fresh lemon juice if required and additional sprinkling of fresh basil.
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06 Serve.
Notes
This salad can be eaten warm or served cold. Use a potato peeler for the courgettes - keeps the slices perfectly thin. The only cooking that takes place is of the spelt, after that it is just mixing all the ingredients together and adding the dressing.
