Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the pearled spelt following pack instructions, then drain really well and rinse under cold water until cool, then drain again.
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.
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.
Pile onto three plates and top with the crispy nuts and seeds.