Pearled Spelt Salad With Butterbeans, Roasted Cherry Tomatoes And Dill

Pearled spelt salad with butterbeans, roasted cherry tomatoes, dill, chicory and romaine lettuce served with cashew cheese and spring onions


  • 300g Sharpham Park Organic Pearled Spelt 
  • 2x 400g tins butterbeans ( drained and rinsed )
  • 400g cherry tomatoes 
  • 6x tbsp extra virgin olive oil
  • 2x tbsp balsamic vinegar
  •  1x tbsp dried oregano
  • 1x 25g pack fresh dill ( stalks removed and roughly chopped )
  • 140g pack of red or white chicory ( leaves separated )
  • 1x romaine lettuce ( shredded )
  • 4x spring onions ( finely cut on the angle )

For the cashew cheese

  • 80g cashew nuts ( soaked in boiled water for 10 mins )
  • 1x lemon ( juice and zest )
  • 1 x garlic clove ( peeled )
  • 10g nutritional yeast flakes
  • salt and pepper to season 
  • 10ml water 
  • 1x tbsp olive oil  

Method : pre heat the oven to 180'c

  1. Firstly prepare the spelt grain. Rinse a couple of times under running water then place into a pan of boiling water cooking for 20 mins, drain then add 2x tbsp of olive oil a pinch of salt and pepper mixing to combine then set aside .
  2. Put the tomatoes, 4x tbsp olive oil, vinegar, oregano into an ovenproof tray and season,  tossing everything together and cooking for 15min until the tomatoes are just breaking down. Remove the baking tray and crush a few of the tomatoes to produce some juice, toss through the drained butterbeans, the dill and set aside.
  3. Make the cashew cheese by blitzing everything together using a hand blender, nutri bullet or whatever you have available. Ideally you want a loose paste so if it is a little thick then add some extra water.
  4. Plate up the butterbeans and tomatoes with the spelt making sure you pour the juices from the baking tray over the top, then add to this the chicory, romaine lettuce and spring onions.
  5. Finish by drizzling some cashew cheese over everything.

17th June 2022

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