Recipe Book

11
the Fast Slow GO
™
SPR680 UK B21
Broccoli, Spelt and Goat Cheese Salad
Prep time:
15 minutes
Pressure cook:
50kPa / 20 minutes* / Pulse Release
Steam:
3 minutes
Serves: 4
Ingredients
200g spelt, rinsed
300g broccoli florets
50g raisins
10g flat-leaf parsley leaves
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon wholegrain mustard
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
Freshly ground black pepper, to season
80g fresh goat cheese
Method
1. Place the spelt and 375ml water in the cooking bowl.
Close and lock the lid.
2. Select RICE/GRAINS and adjust the cooking time
to 20 minutes and press START.
3. When cooking has completed, drain and rinse the
spelt under cold water. Place the spelt in a bowl and
set aside.
4. Wash and dry the cooking bowl and return to
the cooker.
5. Pour 1 litre water into the cooking bowl. Close and
lock the lid, remove the pressure release valve. Select
STEAM and adjust the cooking time to 3 minutes.
Press START to preheat.
6. Once preheated, add the broccoli to the cooking
bowl. Close and lock the lid.
7. When cooking has completed, drain the broccoli,
rinse under cold water to cool and drain well. Add
the broccoli to the spelt.
8. Add the raisins, parsley and lemon zest to the salad
and toss to combine.
9. In a separate bowl, whisk together the lemon juice,
mustard, oil, salt and pepper. Pour the dressing over
the salad and toss to combine. Crumble the goat
cheese over the salad and serve.
*Cooking time excludes the building
and releasing of pressure.