Spelt, cashew and broccoli bowl with yoghurt dressing

This substantial grainy salad makes a lovely autumn/winter lunch. Serve with slices of pita bread or a slice of your favourite sourdough bread. Delicious!

Cook Time: 30 mins  /  Prep Time: 15 mins  /  Serves: 3-4  /  Recipe source: www.gourmettraveller.com.au

Ingredients:

200g cooked spelt grains, rinsed and drained 

2 heads broccoli, thickly sliced into florets

2 tbsp olive oil

50g roasted cashew nuts, coarsley chopped

1 red onion, finely chopped

1/2 cup (firmly packed) mint leaves, coarsley chopped

1/2 cup (firmly packed) coriander, coarsley chopped

1 tbsp lemon juice, or to taste

Extra-virgin olive oil, to taste

Salt and pepper, to taste

Yoghurt dressing:

1/2 cup  (firmly packed) mint leaves

1/2 cup (firmly packed) coriander

1 garlic clove, coarsley chopped

200g natural yoghurt

Instructions:

1. Soak spelt grains over night, rinse and drain. Cook spelt grains in a large saucepan of boiling, unsalted water until tender (30 mins aprprox). Drain well and cool briefly.

2. Heat a char-grill, brush broccoli with oil and grill until charred (3-5 minutes). Transfer to a bowl and add spelt, cashew nuts, onion and herbs. Squeeze lemon juice over the broccoli mixture to taste, drizzle with extra-virgin olive oil and season to taste.

3. For yoghurt dressing ,process herbs, garlic and half the yoghurt in a blender until smooth, then stir in remaining yoghurt. Season to taste.

4. To serve, divide salad among bowls and top with yoghurt dressing.