In a pan, simmer the rinsed pearled spelt in approximately 300ml of vegetable stock for 20-30 minutes so it has bite.
Meanwhile, cook the thick cut spring greens in a pan in olive oil.
Blend the greens, fresh basil, lemon juice, pine nuts and a splash of olive oil. Add 1 tbsp of water to loosen the mixture and keep adding bit by bit until you’re happy the consistency is creamy. Taste and season with salt and pepper.
When the pearled spelt is cooked, stir in the pesto. Serve with avocado on top.
Cube the paneer and season with salt and pepper.
Fry the cubes in a light olive oil spray in a pan. Remove and place aside in kitchen roll.
In the same pan, sauté the garlic cloves. Add the greens. Simmer until they’ve wilted.
Pour in the Pataks saag masala sauce. Continue cooking on a low heat for a few minutes.
Toss the paneer back in. Taste and season if needed. Serve.
3. Roast Chicken Thighs With Rocket And Salsa Verde
● 100g of Waitrose thick cut spring greens
● 360g of The Black Farmer Free Range chicken thighs, skinless and boneless
● 1 garlic clove
● 1 handful of Cooks Ingredients basil leaves
● 1 handful of Cooks Ingredients mint leaves
● 1 handful of Fragata Spanish capers, finely chopped
● 1 bag of Little Leaves Wild Rocket (60g)
● 1 shallot
Lay out the rocket on the plates. Finely slice the shallot and sprinkle over. Dress with olive oil, balsamic and season.
Season the thighs and place in a baking tray. In a preheated oven of 180°C-200°C, cook the chicken thighs for 30 minutes.
To make the salsa, blend the thick cut greens with a handful of basil, mint, garlic, capers, and a slosh of light olive oil. Taste and season with salt and pepper.
Serve the roasted chicken on a bed of rocket with dollops of salsa verde on top of the thighs.