- 225g (8oz) spelt
- 200g (7oz) peas
- 150g (5oz) pancetta, cubed
- 1 small garlic clove, crushed
- 2tbsp olive oil
- ½ lemon, juice and zest
- small bunch parsley, leaves picked and chopped
- 150g (5oz) cherry tomatoes, quartered
- 1 x 400g (14 oz) can chickpeas, drained
Place the spelt in a large pan and cover with 500ml (18fl oz) of cold water, bring to the boil and simmer for 25 minutes until the spelt is al dente. Drain and refresh under cold water then tip into a serving bowl.
In another pan, cook the peas for 3 to 4 minutes, drain and refresh in cold water then tip onto the spelt.
Heat a large pan, add the pancetta and fry until crispy. Remove with a slotted spoon and add to the bowl.
Turn down the heat and fry the garlic for 2 minutes. Remove from the heat and stir through the olive oil, lemon juice and zest.
Mix in the remaining ingredients. Pour over the lemon and garlic oil to serve.
All our salads are of our favourite “make-ahead” variety and won’t wilt
if they’re sitting on a serving table for an hour or so – great for a
relaxed buffet meal