2 tomatoes, sliced into thin wedges- try to get some interesting varieties
3 gooseberries, sliced
rapeseed oil, for drizzling
Put the onion, celery and carrot in
a pan with 200ml water. Bring to the boil,
then simmer for 15 mins. Add the spelt
to the pan, cover and continue to simmer
for 10 mins. Add the sliced fennel and
pea pods, and cook for a further 10 mins.
Check that the spelt is cooked – it should
be soft but slightly al dente. Add a
generous pinch of salt to the water,
then strain. Put the spelt and poached
vegetables in the fridge to cool for 1 hr.
To serve, put the salad leaves on
a plate, then spoon the spelt and
vegetables on top. Dress the plate with
the tomatoes, gooseberries, pea pods
and fennel fronds. Finally, drizzle with
a little rapeseed oil.