Recipe makes 4 portions @ 150 grms each

½ a cup of pearled spelt
1 red onion
120 grm fine green beans cooked
1 med size cooked beetroot
1 med size parsnip
25 grms English stilton, Sliced
30 grms watercress
2 tablespoons of walnut oil
Olive oil, honey, salt and pepper

Method:

Wash pearled spelt; add 4 cups of water to a pot with spelt pearls and 1 bay leaf. Gently bring to boil, and then simmer for 20 mins, pearl should still have a little bite to it after cooking. Drain and cool.

Peel onion and parsnip, cut onion into wedges and parsnip into large chunks, place in a small roasting tray adding 2-3 tablespoons of honey, olive oil, salt and pepper. Roast for 25-30mins, adding wedged beetroot halfway through roasting. Vegetables should be lightly caramelised. After cooking Leave to cool slightly

Combine all ingredients in a bowl, lightly dress with walnut oil and season.