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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 1 tsp
Method
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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.
Nutritional Information
- Kcals 416
- Fat 23.8g
- Saturates 3.6g
- Carbs 30.1g
- Sugars 7.8g
- Fibre 6.4g
- Protein 17.2g
- Salt 0.5g
