Heat 1tsp olive oil in a pan and cook half a red onion, half a leek, and half a carrot, both finely diced. After 10 minutes, stirring regularly, add 50g roughly chopped mushrooms and cook for 5 minutes. Add a diced clove of garlic and cook for another 1 min. Meanwhile, cook 75g green spelt according to pack instructions. Stir in the spelt along with 100ml reduced-salt vegetable stock and 80g baby spinach. Crumble over 40g of light feta cheese (or vegan equivalent) and serve with a green salad drizzled with Balsamic vinegar on the side.