Saliha Mahmood-Ahmed served up tasty beetroot and blue cheese spelt on Saturday Kitchen.

The ingredients are: 200g pearled spelt, 300g vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks, 3 tbsp live plain yoghurt, 20g fresh dill, finely chopped, plus a few sprigs to garnish, 1 lemon, juice only, 1 tbsp extra virgin olive oil, handful walnuts, roughly chopped and toasted, 100g blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled, salt and freshly ground black pepper.

See recipes by Saliha in her book titled: The Kitchen Prescription available on Amazon now.