Hot-Smoked Salmon & Spelt Salad

Spelt is an ancient wholegrain that has a wonderful al dente quality. It's ideal for salads as it has a satisfying earthy, nutty texture and is very versatile. Spelt’s distant cousins, farro and barley, would also work well here. The yogurt and mint dressing can be made in a flash and adds a fresh, minty zing to the flavoursome hot-smoked salmon.
Serves 2
Total Time
20 Minutes
100g of courgetti
75g of asparagus
25g of pea shoots
50g of garden peas, cooked
75g of spelt, cooked according to packet instructions
180g of hot-smoked salmon
1 tbsp of mixed pumpkin, sunflower and linseeds
A few mint leaves, to serve
Pumpkin seed (or other) oil, for drizzling
Salt and pepper
For the yogurt and mint dip
100g of natural or Greek yogurt
Zest of ½ lemon
3–4 large mint leaves, roughly chopped
Step 1

Blanch the ‘courgetti’ and asparagus in boiling water for about five minutes, until soft but retaining a bit of bite, then remove and run under cold water.

Step 2

For the dip, mix together the yogurt, lemon zest and mint, and season to taste.

Step 3

To serve, arrange the pea shoots, ‘courgetti’, peas, asparagus and spelt on two plates, then top with the hot-smoked salmon and a sprinkling of seeds. Finish with a few mint leaves, some seasoning and a drizzle of pumpkin seed oil. Serve with the yogurt and mint dip on the side.

Recipes courtesy of The Goodness of Nuts and Seeds by Natalie Seldon, photography by Faith Mason (Kyle Books, £6.49)

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