• 50g Sharpham Park spelt grain
  • 1 egg
  • 1 small carrot
  • Handful salad leaves, like rocket and watercress
  • Roasted butternut squash
  • Handful of roasted chickpeas
  • 2 radishes
  • 3 cherry tomatoes
  • 1/2 avocado
  • 1/2 tsp nigella seeds

To Serve

  • Tahini dressing, optional



1.Place the spelt in a sieve and rinse until the water runs clear. Put the spelt in a saucepan and enough water to cover the spelt by at least 2cm and bring to the boil. Simmer for 15 - 20 minutes until the grain is cooked but still has bite. Drain and set aside to cool.
2.Bring a pan of water to the boil. Reduce the heat to a gentle simmer and carefully lower the egg into the water.
3.Cook for 6 - 7 minutes before removing and plunging into cold water to stop the cooking process. Leave to completely cool before removing the shell. Slice in half. Meanwhile, using a vegetable peeler, slice the carrot into ribbons. Thinly slice the radishes and chop the tomatoes in half.
4.When ready to assemble, start with a handful of lettuce leaves in a bowl. Sprinkle in the cooled spelt and neatly arrange the other ingredients in the bowl. Top with the egg sliced in half and a sprinkling of nigella seeds.
5.Finish with a drizzle of tahini dressing if desired.

25th June 2021

Back to recipes