RECIPES BY Rhiannon Lambert

Cherry & Goat’s Cheese Salad

  • 35 minutes
  • 4
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The Science of Nutrition

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Essential Ingredients

200g spelt
2 large handfuls of cherries
4 large handfuls of rocket
½ cucumber, chopped
200g goat's cheese, crumbled
2 tbsp toasted flaked almonds

For the dressing:
2 tsp Dijon mustard
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
2 tbsp honey
Salt & black pepper


  1. Cook the spelt in salted water according to the packets instructions. Drain and set aside too cool.
  2. Meanwhile, halve and de-stone the cherries.
  3. To make the dressing combine the Dijon mustard, white wine vinegar, extra virgin olive oil, honey and a good pinch of salt and black pepper in a bowl. Whisk until smooth and emulsified. 
  4. Once the spelt has cooled slightly, combine it with the rocket, cucumber, goat's cheese, cherries and toasted flaked almonds in a large bowl. Toss to combine then, serve drizzled with the dressing. 
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Spring Buddha Bowl

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The Science of Nutrition