Think salads are healthy - but boring?
Well, think again! Check out our healthy salad recipes!...they are so tasty....
they'll have you coming back for more!
Healthy, tasty salads brighten up any meal or can be a main course in their own right.
Spelt berries makes a fantastic alternative to rice in a healthy
hearty salad, not to mention something fresh and vibrant to eat.
There are fresh spelt berries salads that are marvelous for lunchtime...easy to carry in your lunch-box and also to tempt your family with a light and nourishing, fresh and filling salad dish!
There are fresh spelt berries salads that are marvelous for lunchtime...easy to carry in your lunch-box and also to tempt your family with a light and nourishing, fresh and filling salad dish!
Here are some spelt recipes that speak to the craving for summer,
and the wish for brighter, crunchier, lighter dishes.
Have a spelt salad & look forward to summer!
Try
our healthy spelt salad recipes to widen your salad repertoir.
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infact.
Spelt Salad with mango vinaigrette:
Ingredients for 2-3 people: • 200 ml (3/4 cup + 1 tbsp) whole spelt berries
• 1 small red onion
• 1 tsp white balsamic vinegar
• 1/4 tsp sugar and1 tsp oil
• 1 carrot and1 avocado
• 4 sun dried tomatoes in oil (drained)
• 500 ml (2 cups) loosely packed spinach
• 4 tbsp chopped parsley
• 4 tbsp pumpkin seeds
Mango vinaigrette: Serves 2-3
• 60 ml (1/4 cup) cubed mango
• 3 tbsp white balsamic vinegar
• 2 tbsp olive oil
• 1/8 tsp ground chili flakes
• salt and black pepper
• 2 tbsp olive oil
• 1/8 tsp ground chili flakes
• salt and black pepper
To make the mango vinaigrette, mix the mango, balsamic vinegar and olive oil in a small mixer or
blender, until it’s
smooth. Add in the chili flakes and season to taste with salt and black
pepper.
Cook spelt berries with water and a little salt, which needs to simmer at least for 20-25 mins.
Meanwhile, cut the red onion into thin half moons and mix in a small bowl with the white balsamic vinegar, oil and sugar and let marinade while you prepare the rest of the ingredients.This process makes the onion mellower and much tastier! Then, thinly slice your carrot into half moons. Dice the avocado and finely chop the sundried tomatoes. Also, tear the spinach into smaller pieces. Finally, mix all the vegetables together in a big bowl and add the spelt. Mix in the chopped parsley and lastly put the pumpkin seeds on top.
Serve with nice bread and the mango vinaigrette.
Cook spelt berries with water and a little salt, which needs to simmer at least for 20-25 mins.
Meanwhile, cut the red onion into thin half moons and mix in a small bowl with the white balsamic vinegar, oil and sugar and let marinade while you prepare the rest of the ingredients.This process makes the onion mellower and much tastier! Then, thinly slice your carrot into half moons. Dice the avocado and finely chop the sundried tomatoes. Also, tear the spinach into smaller pieces. Finally, mix all the vegetables together in a big bowl and add the spelt. Mix in the chopped parsley and lastly put the pumpkin seeds on top.
Serve with nice bread and the mango vinaigrette.
Buon
Appetito!
Spelt, walnut & goats' cheese salad:
Ingredients for 4 people: For the dressing
• 1 tsp dijon musturd
• 1 tbsp red wine vinegar
• 4 tbsp olive oil
For the salad:
• 250 g cooked spelt, well drained and cooled
• 1 small red onion, finely sliced
• 1 tsp clear honey
• 250 g cooked spelt, well drained and cooled
• 1 small red onion, finely sliced
• 1 tsp clear honey
• large bunch flat-leaf parsley, leaves very roughly chopped
• 200 g soft goats' cheese, cut into small pieces
• 200 g soft goats' cheese, cut into small pieces
• 3-4 medium cooked beetroot, not in vinegar, quartered
• 100g walnut halves, roughly broken
Time requested:
Prep time: 15 min. Cook time: 5 min, plus around 25 mins to cook the spelt.
Time requested:
Prep time: 15 min. Cook time: 5 min, plus around 25 mins to cook the spelt.
Mix the mustard and vinegar together in a small bowl. Then, add the honey and stir well. Gradually add the olive oil, stirring vigorously until emulsified. Season to taste with salt and pepper.
Afterwards, toast the walnuts lightly in a frying pan over a low heat, turning often. Put the spelt in a bowl and stir in half the dressing. Add the onion and parsley and season with ground black pepper. Divide between four plates and top with the goats’ cheese and beetroot.
To finish, drizzle with a little more dressing and scatter the warm walnuts over.
Afterwards, toast the walnuts lightly in a frying pan over a low heat, turning often. Put the spelt in a bowl and stir in half the dressing. Add the onion and parsley and season with ground black pepper. Divide between four plates and top with the goats’ cheese and beetroot.
To finish, drizzle with a little more dressing and scatter the warm walnuts over.
Buon
Appetito!
eatsitaly
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Share with us your recipes & help the foodies
to widen their hearty salad repertories!
to widen their hearty salad repertories!
