Adapted from a recipe by Ottolenghi in Plenty.

Measure out 100g pearled spelt (or the Italian equivalent – farro) and place in a pot, along with three peeled garlic cloves. Cook the spelt according to packet instructions. 

Meanwhile. in a serving bowl, whisk together the dressing: the juice of 1 lemon, 3tbs olive oil, 1tbs agave syrup (or honey), ½ tsp allspice, ½ smoked paprika, and a good pinch of sea salt.

Once the spelt is cooked, rinse under warm water, strain, set aside the garlic and add to the dressing and mix well.

Now add three grilled and peeled red peppers (I use the Spanish one you find in jars), which you’ve torn into little strands, along with 3 spring onions, a handful olives (green and black), the garlic cloves, and a few capers – all finely chopped. Mix well, stir in some fresh oregano leaves and adjust the seasoning.

Serve individual portions, along with a dollop of goat’s curd (or crumbled feta) overtop, along with a final dusting of smoke paprika.