Spelt & Broccoli Salad

For 8 people as a side dish. 

INGREDIENCE

Spelt - 500g 

3 x packs tenderstem broccoli 

2 x packets of Pomegranate seeds 

2 x pack of pre-cooked baby beetroot 

Chopped Parsley 

Balsalmic glaze - a drizzle 

Lemon Olive Oil - a cap of 

METHOD

Cook the Spelt as per instructions on the packet.

Blanche (or microwave for c.2 minutes) the tenderstem broccoli (or normal broccoli) and chop the spears into 3 smaller lengths.

Chop the beetroot into quarters 

Add all the ingredients to the cooled spelt, mix together and serve. 

Add different/more vegetables if you like 

Add cooked chicken, tofu or feta cheese into the salad to make a complete meal.

TIPS:

It keeps well in the fridge for a couple of days .

Put the leftovers in a Tupperware for lunch the following day.