Tender leeks and soft, fresh goat's cheese star in this grain salad, dressed with an aromatic vinaigrette based on elderflower cordial
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
A pleasing contrast of nubbly, earthy spelt grains with steamed leeks and soft chunks of goat’s cheese, lightly coated with a dressing that stars elderflower cordial. The spelt takes some time to cook but otherwise this dish is quick to assemble.
Overview
Prep time
10 mins
Cook time
30 mins
Serves
6
Ingredients
For the salad
- 250g spelt
- 2 tbsp rapeseed oil
- 1 tbsp lemon juice
- ½ tbsp white balsamic vinegar
- 450g slim leeks
- 2 preserved lemons, rind only, finely chopped
- 225g soft goat’s cheese, broken into chunks
- 8-10 mint leaves
For the dressing
- ¾ tsp Dijon mustard
- ¾ tbsp cider or white wine vinegar
- 4½ tbsp rapeseed oil
- 3 tbsp apple and elderflower juice
- 3½ tsp elderflower cordial
- juice of 1 lemon
Method
Step
Cook 250g spelt in plenty of water for about 25 minutes – it should be tender but retain a little firmness in the centre.
Step
Drain well and add 2 tbsp rapeseed oil, 1 tbsp lemon juice, ½ tbsp white balsamic vinegar and some seasoning. Taste.
Step
Trim 450g slim leeks and remove any discoloured outer leaves. Cut into 5cm lengths and wash. Steam until tender.
Step
Remove from the steamer and carefully pat dry with a tea towel, otherwise the dressing won’t cling to them.
Step
To make the dressing, put ¾ tsp Dijon mustard, ¾ tbsp cider or white wine vinegar and some seasoning into a bowl.
Step
Whisk in 4½ tbsp rapeseed oil, then add 3 tbsp apple and elderflower juice and 3½ tsp elderflower cordial, tasting as you add the juice of 1 lemon.
Step
Add 2 finely chopped preserved lemons (rind only) to the spelt.
Step
In a bowl, arrange the spelt and the leeks, tossing together gently with some dressing, then add 225g soft goat’s cheese (broken into chunks) and 8-10 mint leaves, and more dressing if required.