Spelt Salad with Green Asparagus and Feta

Ingredients

• 250 g spelt grains
• Salt
• 500 g Green Asparagus
• 150 g sugar snap peas
• 50 g Baby Spinach
• 3 sprigs dill
• 2 tbsp Orange juice
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 tbsp walnut oil
• Pepper
• 200 g feta (45% fat in the cream)
• 1 box watercress

Instructions

1. 1.

   Cook spelt grains in boiling salted water for 10 minutes over high heat, then cover and simmer on low heat for 30–40 minutes until tender.

2. 2.

   Meanwhile wash asparagus, trim woody ends and peel lower third of stalks. Boil asparagus in salted water for 5 minutes at medium heat. Clean sugar snap peas, rinse and add during last minute of cooking; finish together, drain, shock in cold water, then dry. Cut asparagus and snap peas into bite‑size pieces.

3. 3.

   Wash spinach and pat dry. Wash dill, pat dry and trim tips. Whisk orange and lemon juice with oils, salt and pepper to make a vinaigrette.

4. 4.

   Drain spelt and let cool for 10 minutes. Gently mix spelt with salad ingredients and vinaigrette in a large bowl; serve on plates or bowls. Crumble feta, cut watercress from the bed and scatter both over the salad.