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Spelt, cashew and broccoli bowl with yoghurt dressing

This nicely textured spelt, cashew and broccoli 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.

By Lisa Featherby
  • Serves 4
  • 15 mins preparation
  • 15 mins cooking

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.

Ingredients

  • 200 gm spelt, rinsed, drained (see note)
  • 2 heads broccoli, thickly sliced into florets
  • 2 tbsp olive oil
  • 50 gm roasted cashew nuts, coarsely chopped
  • ½ Spanish onion, finely chopped
  • ½ cup (firmly packed) mint leaves, coarsely chopped
  • ½ cup (firmly packed) coriander, coarsely chopped
  • 1 tbsp lemon juice, or to taste
  • Extra-virgin olive oil, to taste
Yoghurt dressing
  • ½ cup (firmly packed) mint leaves
  • ½ cup (firmly packed) coriander
  • 1 garlic clove, coarsely chopped
  • 200 gm natural yoghurt

Method

Main
  • 1
    Cook spelt in a large saucepan of boiling unsalted water until tender (15-20 minutes). Drain well and cool briefly.
  • 2
    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.
  • 3
    For yoghurt dressing, process herbs, garlic and half the yoghurt in a blender until smooth, then stir in remaining yoghurt. Season to taste.
  • 4
    To serve, divide salad among bowls and top with yoghurt dressing.

Notes

Spelt is available from health-food shops. If it’s unavailable, substitute farro or brown rice.