300g/10Β½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks
20g/ΒΎoz fresh dill, finely chopped, plus a few sprigs to garnish
1 lemon, juice only
200g/7oz pearled spelt
salt and freshly ground black pepper
1 tbsp extra virgin olive oil
handful walnuts, roughly chopped and toasted
100g/3Β½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled
3 tbsp live plain yoghurt