Spelt Cooked in 3 Fennel Tea with Figs, Mint, Ricotta & Almonds

Nourishing recipes with Pukka Herbs, created for us by chef and food writer The 5 O’clock Apron

As part of our Make Time with Seasalt & Pukka partnership, chef and food writer Claire, from The 5 O’Clock Apron, has created three feel-good recipes for us, using Pukka Herbs.

Spelt is an ancient super grain that’s a source of lots of health-boosting vitamins and minerals as well as fibre. In this recipe, Claire combines spelt with the fresh summer flavours of fennel, figs and mint, with creamy ricotta and almonds, to add a little crunch. Perfect for al fresco garden lunches!


Serves 4

In a saucepan bring the spelt, tea bags, salt, bay leaves and 500ml water to the boil. Reduce the heat slightly and simmer until the spelt is tender and all the liquid evaporates, about 30 minutes should do. If all the liquid evaporates before the spelt is tender, add a splash more water. Remove from the heat and discard tea bags and bay leaves.

In a salad bowl, whisk together olive oil, lemon juice and a good pinch of salt. Add the cooked, drained spelt and mix well. Check the seasoning, adding more salt to taste.

To serve, add the rocket to a large serving plate, add the dressed spelt, then add the chopped figs, mint, almonds, chilli, and finally, the ricotta to serve.


200g spelt grains, or use farro grains

3 fennel teabags, tags removed, or use 2 tsp crushed fennel seeds

Salt, to taste

1 bay leaves

100ml good olive oil

1 lemon, juiced

250g Ricotta

4 fresh ripe figs, cut into ¼

30g chopped almonds, lightly toasted

Small bunch of mint, leaves roughly chopped

60g rocket or use watercress or baby spinach

½ tsp chilli flakes, or more to taste

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