Beetroot, Spelt, Walnut and Goats Cheese (serves or 3)

Ingredients:

4 medium beetroot

150g spelt

200g semi hard crumbly goats cheese

2 handfuls mixed salad leaves or rocket

50g toasted pumpkin seeds

100g toasted walnuts

handful mint

salt + pepper for seasoning

olive oil

1tsp black peppercorns

2 star anise

5 cloves

Start by cooking the beetroot (if you want to skip this part you can buy pre-cooked beetroot, although homemade is much healthier :). Cut the tops off the beetroot if not already done, and wash well removing any dirt. With skin on, add to a pan of water along with the star anise, peppercorns and cloves (juniper berry is also lovely if you have), and boil until a fork goes through easily. This may take over an hour, so it’s important to check every 15mins or so to add more water otherwise it will evaporate and boil down to a dry pan. Once cooked, drain and leave to cool.

Whilst the beetroot is cooking you can prepare everything else, toast the seeds but heating on a medium heat in a dry pan and keep moving do they don’t burn. They are done when the pumpkin seeds start to brown and pop and the walnuts and browned. You will smell the aroma.

Place the spelt in a pan with a pinch of salt, cover with a good amount of water, bring to the boil and boil for around 40minutes until it’s soft but has a bite. (You can also check the packet for a recommended cooking time). You may also need to check the water doesn’t boil down too low so keep an eye when you check the beetroot.

Once the beetroot is semi cooled, peel the skins off and slice into small wedges. Add to a salad bowl with the spelt, toasted nuts, salad leaves, crumbled goats cheese, chopped mint, a drizzle of olive oil and seasoning. The beetroot should have a lovely subtle taste of the spices.