Ingredients
- 2 ripe Nectarines (stoned and sliced)
- 500g Cooked spelt
- 50gm Flaked almonds (toasted)
- 20gm Flat leaf parsley (picked)
- 10gms Mint leaves (roughly chopped)
- Seeds from ½ Pomegranate
- 2 lemons (juice and zest)
- 100ml smoked olive oil
- 1 bunch spring onion (chopped)
- 500gm fresh peas in shell
- 500gms fresh broad beans in shell
- 20gms Pumpkin seeds
- Salt & pepper
Method
- Pod , blanch and refresh fresh peas
- Pod, blanch, refresh and peel broad beans
- Whisk together smoked olive oil, lemon juice and zest and season well.
- Mix all ingredients together with the dressing except almonds and pumpkin seeds
- Leave to stand for 1 hour for flavour to develop
- Sprinkle with almonds and seeds
- Serve the spelt salad at room temperature