Pearled spelt salad with halloumi, avocado and roasted red peppers

A really simple and filling salad that also contains a decent portion of wholegrains. Getting some wholegrains in there is great as a recent Lancet report stated these are something most of us should be aiming to eat a little more of. What is also great about this recipe is that it gives you an idea for a grain that might not be in your everyday repertoire, and as we know, food diversity is so important for health.

Serves 2

Vegetarian

45 minutes to prep and cook

Ingredients

150g pearled spelt

1 avocado, cut into chunks

2 red peppers, sliced

100g halloumi, cut into 4 slices

2 tbsp garlic oil (plain olive oil works well too if none available)

1 tbsp olive oil

Squeeze of lemon

Seasoning

Large handful of rocket

METHOD

1. Preheat the oven to 180 degrees (fan). Coat the peppers in 1 tbsp olive oil and some seasoning. Roast for 25-30 minutes until just starting to caramelise.

2. Cook the spelt according to packet instructions. This should take approximately 20-25 minutes. Once cooked, place into a large bowl along with the garlic oil, a generous squeeze of lemon, a couple of handfuls of rocket, the sliced avocado, cooked roasted red peppers and seasoning to taste.

3. Meanwhile, heat a small amount of olive oil in a frying pan. Cook the halloumi for approximately 2 minutes per side until golden. Spoon the salad evenly into bowls and top with the fried halloumi. I like to cut the halloumi into chunks however leaving as slices works too.