Leeks, Goat's Cheese and Spelt Salad with Lemon and Elderflower

Diana Henry, The Telegraph's cookery columnist, presents a salad recipe combining 250g of spelt grains cooked until tender with steamed leeks and chunks of soft goat's cheese. The dish is dressed with a vinaigrette made from Dijon mustard, cider or white wine vinegar, rapeseed oil, apple and elderflower juice, and elderflower cordial, with preserved lemon rind adding additional flavor. The recipe requires approximately 10 minutes of prep time and 30 minutes of cooking time, serving six people. The preparation involves cooking the spelt, steaming the leeks until tender, and assembling the components with fresh mint leaves. Henry notes the contrast between the nutty spelt grains, soft vegetables, and creamy cheese creates a balanced dish suitable for various occasions.