Spelt, cashew and broccoli bowl with yoghurt dressing

AT A GLANCE

  • Serves 4 people

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

  • 200 gm spelt, rinsed, drained (see note)
  • 2 heads broccoli, thickly sliced into florets
  • 2 tbsp olive oil
  • 50 gm roasted cashew nuts, coarsely chopped
  • ½ Spanish onion, finely chopped
  • ½ cup (firmly packed) mint leaves, coarsely chopped
  • ½ cup (firmly packed) coriander, coarsely chopped
  • 1 tbsp lemon juice, or to taste
  • Extra-virgin olive oil, to taste
  •  
  • Yoghurt dressing
  • ½ cup (firmly packed) mint leaves
  • ½ cup (firmly packed) coriander
  • 1 garlic clove, coarsely chopped
  • 200 gm natural yoghurt
01   Cook spelt in a large saucepan of boiling unsalted water until tender (15-20 minutes). Drain well and cool briefly.
02   Heat a char-grill, brush broccoli with oil and grill until charred (3-5 minutes). Transfer to a bowl and add spelt, cashew nuts, onion and herbs. Squeeze lemon juice over the broccoli mixture to taste, drizzle with extra-virgin olive oil and season to taste.
03   For yoghurt dressing, process herbs, garlic and half the yoghurt in a blender until smooth, then stir in remaining yoghurt. Season to taste.
04   To serve, divide salad among bowls and top with yoghurt dressing.
NoteSpelt is available from health-food shops. If it’s unavailable, substitute farro or brown rice.

Topics:

FEATURE RECIPE, YOGHURT, BROCCOLI, VEGETARIAN, FAST, HEALTHY, SPELT, SPELT

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

AIMEE JONES

FEATURED IN

Feb 2017

Feb 2017

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