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
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Cook:
hrs
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Total:
hrs
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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
- Preheat the oven to 200C/400F/gas mark 6.
- 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.
- 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.
- After baking, remove the foil and let cool.
- For the peas, blanch in boiling water for 30 seconds, then cool in cold water. Drain and set aside.
- Cook the pearled spelt in boiling water until al dente, about 20 minutes. Drain, refresh, and dry.
- 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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