Goat Milk

It is a simple dish, but its flavours and textures are the heroes. The earthy sweet beetroot partners with salty blue cheese extraordinarily well.

Pearled spelt is a grain that can be used a lot like pearl barley or bulgur.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour  Cooking time, Serves 4.

Ingredients:

• 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled
• 200g/7oz #ad pearled spelt
• 3 tbsp live plain #ad yoghurt
• 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks
• 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish
• 1 lemon, juice only
• 1 tbsp extra virgin olive oil
• handful walnuts, roughly chopped and toasted
• salt and freshly ground black pepper

Directions:

• Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.
• Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste.
• Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs.

*Recipe Tips

The spelt keeps very well in the fridge for 2–3 days – the longer you keep it, the more intense the colour will become.