Spelt Salad with Fresh Herbs and Lemon Mackerel

Method

1. 01

   Cook the spelt in salted water until tender but still slightly al dente.

2. 02

   Drain and leave to cool slightly. It should still be slightly warm, rather than cold from the fridge or hot.

3. 03

   Rub a large bowl with half a clove of garlic, then add the extra virgin olive oil, lemon juice and grated zest. Mix well.

4. 04

   Add the diced tomatoes, removing any excess liquid, the well-drained mackerel in large pieces and the roughly chopped herbs. Mix gently.

5. 05

   Add the still-warm spelt and mix well so that it absorbs the dressing.

6. 06

   Leave to rest for 10–15 minutes. This is an important step to allow the flavours to blend.

7. 07

   Finish with a drizzle of extra virgin olive oil, black pepper, fresh lemon zest and a few whole herb leaves. If you like, add toasted almonds or seeds for extra crunch.