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About
| A quick and easy spring or summer dish made with pearled spelt. Pearled grains are a lighter and faster cooking alternative to wholegrain cereals, but this recipe would work well with any grain - or any pulse for that matter. |
We made this recipe at the end of the hungry gap - the period between March and May when most winter crops have finished but before spring and summer crops are ready - so we used frozen chargrilled vegetables. This makes the recipe especially easy and frozen vegetable are a great option when many things are out of season. Freezing can also often help producers reduce food waste during a glut. Alternatively you can easily make your own chargrilled veg by roasting aubergine, courgette, pepper, onions and tomatoes.
Making your own "ricotta" is so simple you'll be kicking yourself for not trying it earlier. True ricotta is made by separating the little remaining curd from whey that's already the by-product of production of other cheese. This is strictly a fresh curd cheese though very similar to traditional ricotta. Don't waste the whey, it can be used as a flavoursome alternative to water in baking, cooking or even for soaking pulses or grains.
For a vegan version of this dish, just use agave syrup instead of the honey and a vegan ricotta alternative (cashew is very nice!) or add tofu instead.
Serves 2
Ingredients
For the "Ricotta" or Fresh Curd Cheese
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Method
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Anna Warden's versatile recipe for savoury wholegrain scones is easily adapted to use up seasonal vegetables, herbs or the last scrapings of a chutney jar.
Jens Hannibal, plant-focused chef and educator with over 15 years of experience, has shared this sumptuous recipe with us, a glimpse of the approach to cooking you can learn in his new online course Cook with Confidence. Like the course practice recipes, this one doesn't specify any quantities - trust yourself!
This vibrant salad from India Matthews is a beautiful balance of flavours and textures. Sweet, tender beetroot meets creamy white coco beans, all brought together with a silky, tangy tahini yoghurt dressing. Fresh dill and bright lemon keep it lively, while cumin and za’atar add warm, aromatic notes.
