Pearled Spelt Salad With Sugar Snap Peas, Basil, Asparagus And Broad Beans

Serves 4 

Ingredients 

• 300g Sharpham Park Organic Pearled Spelt 
• 30g basil leaves 
• 150g sugar snap peas ( sliced lengthways )
• 200g frozen broad beans ( thawed in some boiling water then podded and the outer shell discarded )
• 250g fine asparagus spears ( ends trimmed off )
• 2x ripe avocados ( peeled, stone removed and sliced )
• 4x Burford brown eggs
• 50g pine nuts ( toasted in a dry pan until golden )
• 100g diced smoked pancetta 
• 3x tbsp extra virgin olive oil
• 1x red onion ( peeled, cut in half and sliced into thin half-moon slices )
• 2x tbsp white wine vinegar

For the dressing 

• 1 1/2x tbsp white wine vinegar
• 6x tbsp extra virgin olive oil
• 1x 30g pack basil leaves 
• 1/2 clove of garlic 
• 1x tsp yeast flakes ( optional )

Method 

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 red onion into a small bowl with the 2x tbsp of white wine vinegar and set aside 
3. Boil the eggs for 7 mins, run under cold water to cool down then gently peel the shell. Cut into quarters or halves and set aside .
4. Put 1x tbsp of olive oil into a non-stick pan and fry off the pancetta until golden and crispy, drain onto some kitchen paper then set aside.
5. Using the same pan the pancetta was cooked in place in the asparagus and cook for 2 mins, tossing until just cooked then remove and set aside.
6. Place all the dressing ingredients into a blender, blitz together and season to taste.
7. Place all the salad ingredients together onto a platter and finish with the onion slices drained from the vinegar, a scatter of the pine nuts and finally drizzle the basil dressing over the top.