Green Goddess Bowl

STEP BY STEP

Let's make something delicious.

1. 01

   Rinse the spelt in a sieve under cold water. Cook according to the packet instructions in a saucepan with plenty of salted water until tender. Drain and set aside.

2. 02

   Divide the broccoli into florets and blanch with the mangetout in a saucepan of rapidly boiling salted water for 2 minutes. Drain, immediately refresh with ice-cold water and leave to drain in a colander.

3. 03

   Cut the tofu into bite-sized cubes. Wash the lamb’s lettuce and spin dry. Halve the avocados, remove the stones and cut the flesh into wedges. Wash and slice the cucumber. Wash the spring onions, trim the ends and cut the stalks into thin rings.

4. 04

   Heat 2 tbsp frying oil in a non-stick frying pan. Fry the tofu until golden brown on all sides. Transfer to a plate and set aside. Add 1 tbsp oil to the still-hot pan. Briefly sauté the broccoli and mangetout, tossing regularly. Season with salt and pepper.

5. 05

   Wash the basil leaves, pat dry and place in a food processor. Peel the garlic. Rinse the lime under hot water and pat dry. Finely grate a little zest from half a lime and squeeze out the juice. Cut the remaining limes into thick wedges. Add the lime zest, lime juice, almonds and olive oil to the basil leaves and blend into a smooth paste. Season to taste with salt and pepper.

6. 06

   Arrange the cooked spelt in a bowl with the broccoli, mangetout, tofu, lamb’s lettuce, avocado wedges, cucumber slices, spring onions and lime wedges. Top with basil pesto and serve.