Recipe: Beetroot, Goat’s Curd, Hazelnut & Dill Salad
Looking for a fresh seasonal salad? This easy Beetroot, Goat’s Curd, Hazelnut & Dill Salad, made with Sharpham Park’s Pearled Spelt, is just the
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Ingredients
- 1.5kg/3lb 5oz beetroot
- 250g/9oz/heaped 11⁄2 cups pearled spelt
- 150ml/5fl oz/scant 2⁄3 cup raspberry vinegar
- Juice of 2 lemons
- 4 tbsp hazelnuts, skin on
- 1 tsp wild dill pollen (optional)
- 200g/7oz seasonal salad leaves with edible flowers
- 300g/101⁄2oz goat’s curd, crumbled
- Sea salt
- freshly ground black pepper
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