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.
Ingredients
Yoghurt dressing
Method
Main
1.Cook spelt in a large saucepan of boiling unsalted water until tender (15-20 minutes). Drain well and cool briefly.
2.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.
3.For yoghurt dressing, process herbs, garlic and half the yoghurt in a blender until smooth, then stir in remaining yoghurt. Season to taste.
4.To serve, divide salad among bowls and top with yoghurt dressing.
Spelt is available from health-food shops. If it’s unavailable, substitute farro or brown rice.
Notes