Pearled Spelt Salad With Sugar Snap Peas, Basil, Asparagus And Broad Beans
Pearled spelt salad with sugar snap peas, basil, asparagus, broad beans, avocado, boiled egg and crispy pancetta.
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
- 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 .
- Put the red onion into a small bowl with the 2x tbsp of white wine vinegar and set aside
- 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 .
- 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.
- 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.
- Place all the dressing ingredients into a blender, blitz together and season to taste.
- 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.
- 17th June 2022