Smoky Chorizo, Roasted Veg & Spelt Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add your spelt to a pot of boiling water and bring to the boil over a high heat

Cook for 20 min or until tender (it will still have a slight bite when cooked)

Once cooked, drain and rinse under cold water to cool

Peel and chop your red onion[s] into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thick strips

Chop your cherry tomatoes in half

Add the onion wedges and pepper strips to a baking paper-lined baking tray (or two!) with your ground smoked paprika and a drizzle of olive oil

Season with a pinch of pepper and put the tray[s] in the oven for 12-15 min or until everything is beginning to char – this is your smoky roasted veg

Heat a large, wide-based pan (preferably non-stick) with a 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until crisp

Once crisp, drain the crispy chorizo from the chorizo oil, reserving both

Peel and finely chop (or grate) your garlic

Chop your parsley finely, including the stalks

Roll your lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Add the chopped garlic and your mayo to a bowl with the reserved chorizo oil and a squeeze of lemon juice

Season with a pinch of pepper and stir it all together – this is your chorizo dressing

Wash your salad then pat dry with kitchen paper

Add the salad to a bowl with the cooled spelt, halved cherry tomatoes, smoky roasted veg, half the chopped parsley (you'll use the rest later!) and a spoonful of the chorizo dressing and toss – this is your smoky roasted veg & spelt salad

Cut the remaining lemon into 1 wedge per person