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Artichoke & Pearled Spelt Salad

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This plant-based super salad, featuring Sharpham Park pearled spelt, fresh greens, and roasted artichokes, is a delightful and nutritious dish perfect for any occasion. Special thanks to Sharpham Park for this fantastic recipe.

Recipe Tips
Artichoke & Pearled Spelt Salad
Prep:
hrs
mins
Cook:
hrs
mins
Total:
hrs
mins

Ingredients

  • 3 large globe artichokes
  • 4 medium lemons, juiced (150ml)
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 4 garlic cloves, peeled and thinly sliced
  • 125ml white wine
  • 60ml olive oil
  • 150g green peas, fresh or frozen
  • 100g pearled spelt, rinsed
  • 20g parsley, roughly chopped
  • 1 small gem lettuce, cut in half lengthways and again into 3 or 4 wedges
  • Salt and black pepper
  • 1 or 2 tsp chilli flakes (or 1 or 2 tsp plain chilli flakes)

Instructions

  1. Preheat the oven to 200C/400F/gas mark 6.
  2. Prepare the artichokes by cutting most of the stalk off and removing the tough outer leaves. Trim the top with a serrated knife, halve lengthways, clean the heart, and slice into 5mm pieces. Soak in cold water with half of the lemon juice.
  3. Drain the artichokes, place them on a baking tray, add the remaining lemon juice, bay leaves, thyme, garlic, white wine, and olive oil. Cover with foil and bake for 45 minutes until tender.
  4. After baking, remove the foil and let cool.
  5. For the peas, blanch in boiling water for 30 seconds, then cool in cold water. Drain and set aside.
  6. Cook the pearled spelt in boiling water until al dente, about 20 minutes. Drain, refresh, and dry.
  7. Combine the artichokes, peas, spelt, parsley, lettuce in a large bowl with salt, pepper, and chilli flakes. Toss gently and serve.
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