Cooking with Holland & Barrett grains

I try to make healthy food choices as much as possible so when Holland & Barrett challenged me to cook up a storm using their ancient grains, I thought that it would be a good opportunity to add some more nutritious dishes to my diet. I’ve eaten quinoa a few times but I don’t think I’ve tried teff or spelt grain so I was interested to see what I could whip up with them. Here’s what I created…


As a starter, I went for teff patties served with avocado, tomatoes and chopped parsley. Teff’s tiny seeds are packed with calcium, iron, protein and are high in amino acids. The grain is gluten-free and can substitute for wheat flour in anything from bread and pasta to waffles and pizza bases. Although I have to say, the patties were delicious. They would make a great alternative to burgers if you’re vegan, vegetarian or not a big meat eater like me!

For the main course, I made a spelt grain salad with oven-baked salmon, roasted cherry tomatoes, asparagus and mixed leaves. Like teff, spelt has a wide range of nutrients including vitamins, minerals and is also high in fibre. The grains have a sweet, nutty flavour and chewy texture, which reminded me of barley. The chewiness took some getting used to but it was still tasty and paired nicely with the salmon.

And to finish, I wanted something rich and indulgent but still wholesome so I went for quinoa porridge made with milk. I chose whole milk for a creamier taste but if you want to be a bit more virtuous, almond milk would also work well. Then, I topped with fresh raspberries, blueberries, flaked almonds and a dash of agave nectar to sweeten. I know this isn’t everyone’s idea of dessert but for me, it was the perfect end to a nourishing meal.



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