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