AT A GLANCE
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.
|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.|