- Mix the yogurt, lemon juice and a generous grind of black pepper in a small bowl. Spread onto a serving platter or divide between two plates and set aside.
- Heat the olive oil in a large frying pan over a medium heat. Add the shallot and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant. Add the peas and cook for 2 minutes until defrosted.
- Add the Merchant Gourmet Wholegrain Spelt and stir to combine. Add the spinach or spring greens along with the water, then cover and cook for 2–3 minutes until the greens have wilted.
- Remove from the heat and stir through the parsley, lemon zest and a generous grind of black pepper. Season to taste.
- Meanwhile, heat a griddle pan over a high heat and drizzle with olive oil. Add the purple sprouting broccoli and cook for 2–3 minutes on each side until lightly charred but still retaining some bite.
- Spoon the warm spelt mixture over the lemon yogurt and top with the charred broccoli.
- Scatter over the goat's cheese and finish with fresh parsley, a drizzle of extra virgin olive oil and a final crack of black pepper before serving.
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