- Spelt (which you can get in healthfood shops usually)
- Broccoli, kale, chard, tomatoes
- Salsa verde: fresh herbs, lemon juice, capers
- Nuts and seeds
- Rinse a cup-ful of spelt (for one person; adjust it for more people) and put it to boil for about 15 minutes. It’s ready when it’s nutty but not crunchy.
- Meanwhile put the broccoli and tomatoes in an oven dish and roast for the same amount of time. Again, I’ve no idea what temperature because my oven is rubbish.
- When the spelt and vegetables are done, rinse the spelt then mix them together. Tear a mozzarella (which is what I happened to have: you can use feta or nothing) into the bowl.
- Take some basil, coriander, oregano and parsley, or whatever herbs you like (those were what I had growing), a handful of each, add to a blender with lemon juice, capers. I may have added some olive oil too. Blend it.
- Toast some nuts and seeds. I use a seed mix from a local healthfood shop, which I think has linseed, sunflower seed and maybe pumpkin seeds. Sometimes I’ll crush whatever nuts I have in and toast those too. Good protein source and good for texture and crunch, too.
- That’s it.