Beetroot Speltotto with Goat’s Cheese

250g pearled spelt, flushed under a cold tap in a sieve and left to drain
30ml olive oil
1 red onion, finely chopped
2 cloves of garlic, finely chopped
850ml vegetable or chicken stock
80ml dry white wine
150g cooked beetroot, coarsely chopped
A generous handful of mixed fresh herbs – oregano, thyme, parsley, chives
150g goat’s cheese
2 generous handfuls of washed baby spinach
A dash of red chilli sauce
Salt and pepper to taste

Methods/steps

1) Gently heat the oil in a large pan, add the chopped onion and garlic and sweat until transparent.

2) Add the washed and drained pearled spelt and stir until all the grains are coated with oil.

3) Add the white wine and cook until almost evaporated.

4) In a separate pan have the stock just keeping warm and then add to the spelt one ladle at a time, gently stirring. Keep adding the stock until the spelt is cooked but with a slight bite to it.

5) Add coarsely grated beetroot and stir.

6) Just before serving add the spinach, diced goats cheese and fresh herbs. Season to taste with salt and pepper and a dash of chilli sauce.