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Spelt and apple salad with crispy nuts and seeds

Name: Spelt and apple salad with crispy nuts and seeds
Total time: 25 min
Ingredients: pearled spelt 80g; Dijon mustard 2 tsp; extra-virgin olive oil 2 tsp; white wine vinegar 1 tbsp; Braeburn apple 1, cored and matchsticked; watercress a handful; frozen peas 75g, defrosted; spray oil; mixed nuts 75g; mixed seeds 3 tbsp; smoked paprika ½ tsp; dried chilli flakes a pinch; runny honey or maple syrup 1 tsp

25 minutes
serves 3
Easy

Pack plenty of crunch into this balanced vegetarian salad and sprinkle with a homemade nut and seed mix

By Adam Bush

Published: August 19, 2019 at 4:04 pm

Ingredients

pearled spelt 80g
Dijon mustard 2 tsp
extra-virgin olive oil 2 tsp
white wine vinegar 1 tbsp
Braeburn apple 1, cored and matchsticked
watercress a handful
frozen peas 75g, defrosted

CRISPY NUTS AND SEEDS

spray oil
mixed nuts 75g
mixed seeds 3 tbsp
smoked paprika ½ tsp
dried chilli flakes a pinch
runny honey or maple syrup 1 tsp

Method

Step 1

Cook the pearled spelt following pack instructions, then drain really well and rinse under cold water until cool, then drain again.
Step 2

For the crispy nuts and seeds, spray a thin layer of oil into a non-stick frying pan and cook the nuts and seeds, stirring, for 2-3 minutes over a medium heat until browned and crisp. Add the smoked paprika, chilli flakes and honey, and toss together.
Step 3

Whisk together the mustard, olive oil and vinegar in a bowl with some seasoning, then add the apple, watercress, peas and spelt, and toss really well.
Step 4

Pile onto three plates and top with the crispy nuts and seeds.