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

Apple Salad Recipe with Celery, Nuts and Seeds

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

CRISPY NUTS AND SEEDS

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

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.