Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Spelt and apple salad with crispy nuts and seeds
- Preparation and cooking time
- Total time
- Easy
- 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
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.
