Beetroot and blue cheese spelt

Fruit and vegetables

300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks
20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish
1 lemon, juice only

Tins, packets and jars

200g/7oz pearled spelt

Cooking ingredients

1 tbsp extra virgin olive oil
handful walnuts, roughly chopped and toasted
salt and freshly ground black pepper

Dairy, eggs and chilled

3 tbsp live plain yoghurt
100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled

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