This nicely textured salad transports well, making it ideal for
picnics or to take to barbecues. The broccoli can be kept raw and
shaved on a mandolin, too.
200 gmspelt, rinsed, drained (see note)2heads broccoli, thickly sliced into florets2 tbspolive oil50 gmroasted cashew nuts, coarsely chopped½Spanish onion, finely chopped½ cup(firmly packed) mint leaves, coarsely chopped½ cup(firmly packed) coriander, coarsely chopped1 tbsplemon juice, or to tasteExtra-virgin olive oil, to tasteYoghurt dressing½ cup(firmly packed) mint leaves½ cup(firmly packed) coriander1garlic clove, coarsely chopped200 gm natural yoghurt
Cook spelt in a large saucepan of boiling unsalted water until tender (15-20 minutes). Drain well and cool briefly.
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.
For yoghurt dressing, process herbs, garlic and half the yoghurt in a blender until smooth, then stir in remaining yoghurt. Season to taste.
To serve, divide salad among bowls and top with yoghurt dressing.