The spelt and vegetables
Spelt, 300 g (1¾ cups)
Red pepper, 1 medium unit
Green pepper, 1 medium unit
Yellow pepper, 1 medium unit
Parsley, 4 tablespoons
Green onion, 3 tablespoons
Cranberries without added sugar, 1 handful
Dried blueberries, 1 small handful
Lemon juice, 1 unit
Thin salt from the Himalayas, 1/4 teaspoon
Olive oil, 2-3 tablespoons
To scatter over
Roasted cashews, 100-200 g
1. Thoroughly wash the spelt wheat and soak overnight covered in the refrigerator. Wash well again and cook with 4 cups of water in a pressure cooker for about an hour (first over high heat and then lower the heat). Strain and set aside to cool.
2. Cut the peppers into small cubes, finely chop the parsley and cut the green onion into thin rings. In addition, soak the dried blueberries in boiling water for a few minutes and strain. Mix all those ingredients well.
3. Mix all the sauce ingredients well.
4. Transfer the vegetables to a serving dish along with the spelt, pour in the sauce and just before serving sprinkle the roasted cashews.
5. Bon appetite (:
The salad can be prepared a few hours before serving, and only before serving sprinkle the cashews.
Total time: 1-2 days
Equipment: pressure cooker.
The nutritional value does not include the dried blueberries. The preparation method also includes soaking. Since spelled is harder than regular wheat, it is recommended to cook in a pressure cooker. If not, it is better to choose regular wheat because it is important that the texture of the wheat will be soft.