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Place the spelt in a pan of cold water. Bring to the boil and simmer for 25 minutes until soft and tender, then drain.
Place the quinoa in a pan of cold water. Bring to the boil and simmer, with the lid on, for 20 minutes, then drain.
Pan fry the plant based chicken chunks, with a little oil, over a high heat for approximately 2 minutes on each side, allowing to colour.
Peel carrots and blanch for 2 minutes, then refresh in ice cold water.
Top and tail green beans and blanch in salted water for 2 minutes, then refresh in ice cold water.
Remove and vein spring green leaves and wash. Fry in pan used to cook chicken chunks for 10 seconds each side.
Slice mushrooms to 1/2 cm thickness and fry in the pan used for the chicken chunks for 2 minutes on each side until golden. Remove from the heat and add the soy sauce, allowing the mushrooms to absorb the liquid.