Organic Spelt, 1833 and nut free Smoked Cheddar Pesto Warm Salad – Barber's
Seasonal warm Parsnip Salad made with Sharpham Park Spelt and Barbers 1833 cheddar warm salad.
Ingredients
- 190g of grated Barber’s Cheddar
- 200g Pearled Spelt
- 75g Ford Farm Smoked Cheddar
- 2 x Garlic cloves
- 1 bunch of fresh rocket -200g
- 2 to 3 Parsnips
- 5 to six sprigs of fresh Lemon Thyme
- 1 tbsp of Honey
- Tea spoon of Dorset Sea Salt
- 180ml of Fussels rapese3ed oil
- 4 level teaspoons of Marigold vegetable bouillon per litre of water
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