Riverford Farm Shop - Real organic and local food

Riverford Farm Shop recipe collection

spelt & summer vegetable salad

It’s one of Jane Baxter’s recipes so it must be good.

Ingredients - serves 4

200g pearled spelt, presoaked overnight
1tbsp extra virgin olive oil
150g potatoes, diced into 1cm cubes
100g green beans, sliced into 1cm pieces
100g courgettes, cut into small pieces
10 cherry tomatoes, quartered
2tbsp pesto
salt, pepper

Method

Cook the spelt in 500ml water for 10-15 minutes (if the spelt is not presoaked, it will take about 30-40 minutes). Drain, season and toss in olive oil then allow to cool. Cook the potatoes for 10 minutes and the green beans and courgettes for 4 minutes. Drain,
season, and allow to cool. Mix the vegetables with the cooked spelt, tomatoes and pesto. Check seasoning and serve.

Riverford, Staverton, Totnes, TQ9 6AF t: 01803 762523 e: office@riverfordfarmshop.co.uk