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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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This rustic galette recipe from India Mathews is a celebration of simple, honest ingredients and using the whole of the grain. Made with wholemeal flour, the pastry has a beautiful depth of flavour: nutty, buttery and subtly sweet. Beyond the taste, baking with wholemeal flour reduces food waste in the milling process.
This beginner-friendly sourdough bread is a great sandwich bread, inspired by the Danish panini-style rye bread used at Joe & The Juice and the rågkusar rye sandwich thins popular in Sweden and Finland. Slice it horizontally and fill generously with your favourite sandwich filling.
Piyaz is a traditional Turkish bean salad, but in Antalya it takes on a unique and beloved twist. More than just a simple side, it becomes a hearty, flavourful dish in its own right, rich with tahini, olive oil and cumin, layered with herbs, eggs and tomatoes. Creamy flageolet beans form the base, while the tang of lemon and vinegar keeps it bright and refreshing. Finished with fragrant dill, parsley, and a sprinkle of sumac, this is a salad that’s as satisfying as it is vibrant, perfect served alongside grilled dishes or enjoyed simply with good bread.
