Garlicky lamb cutlets with Sicilian-style greens
Marinate lamb with rosemary, then serve with an asparagus, broad bean and spinach salad with juicy sultanas and tangy shallots
Pearled spelt with tarragon & red grapes
Serves 4
Easy
Prep:
Cook: -
Sweet red grapes add a fruity twist to this satisfying side dish with a tangy mustard and red wine vinegar dressing
Skip to ingredients
- 250g pearled spelt
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 2 tbsp rapeseed oil
- small pack tarragonleaves only, chopped
- 250g red grapeshalved
Nutrition: per serving
- kcal320
- fat8g
- saturates1g
- carbs49g
- sugars14g
- fibre7g
- protein10g
- salt0.5g
Method
step 1
Rinse the spelt in a sieve under cold running water, then put in a saucepan and cover with more cold water. Bring to the boil, reduce to a simmer and cook for 15-20 mins.
step 2
Meanwhile, whisk together the Dijon mustard and vinegar, then continue to whisk as you slowly pour in the oil. Season to taste and add the tarragon.
step 3
Drain the spelt and rinse it again in cold water. Tip into a dish, pour over the dressing and mix well. Stir in the grapes and serve.
