Increase your fibre intake for Bowel Cancer Awareness Month with this tasty spelt salad and veal recipe from celeb chef Thomasina Miers.
Veal chops with apricot and coriander spelt salad
4 veal chops
650ml approx vegetable or chicken stock
5 tbsp extra virgin olive oil
1 onion, sliced
60g shelled pistachio nuts, toasted
Zest and juice of an orange
Juice of a lemon
1 garlic clove, crushed
4 spring onions, thinly sliced
70g dried apricots, chopped
A handful of mint leaves
A handful of coriander leaves
2 red chillies, de-seeded and finely chopped
Take the chops out of the fridge at least half an hour before you are ready to eat so that they can reach room temperature. Place the veal chops in a dish with the lemon juice, oil, chilli, marjoram, salt and pepper and set aside.
Rinse the spelt in cold water. Cover with the boiling stock, or alternatively well salted boiling water and cook until the grains are just tender, about 20 minutes.
Meanwhile cook the sliced onions in hot oil until browned. Once the spelt is cooked, toss in the olive oil, citrus juices and season with salt and pepper. Leave aside for 5 minutes before tossing in the remaining ingredients.
When you are ready to eat heat the large, heavy frying pan or a griddle pan until it is smoking hot and season the steaks generously with salt and pepper on both sides.
Add a knob of butter and a splash of olive oil to the pan and cook the steaks for a 4-5 minutes a side (depending on their thickness and how you like them cooked) and then leave to rest in a warm place for ten minutes.
Serve the steaks alongside spoons of the spelt salad and wilted spinach leaves.
For more spelt recipes, visit greatbritishspeltrecipes.com
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