Olive Magazine
Apple Salad Recipe with Celery, Nuts and Seeds

Spelt and apple salad with crispy nuts and seeds

Published: August 19, 2019 at 4:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal416
fat23.8g
saturates3.6g
carbs30.1g
sugars7.8g
fibre6.4g
protein17.2g
salt0.5g
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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

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.

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