INGREDIENTS
200 g
Chorizo, fresh
500 g
Baby squid
1/3 cup
Baby sorrel, loosely packed
1
Blood orange
200 g
Cherry tomatoes
1/4 cup
Herbs, mixed soft
1
Long red chilli
1
Of 1 lime, rind and juice
1
Spanish onion, small
1/2 tsp
Garlic paste, black
60 milliliters
Olive oil
100 g
M (½ cup) spelt, soaked in 500ml water in the fridge overnight