Spelt salad
Spelt salad cooked in the Vitavit® Premium pressure cooker by @dukkah.and.greens.
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| For the salad: | |
| 1 clove of garlic | |
| 1 | Chili pepper |
| 200g | Spelt |
| Olive oil | |
| Water | |
| Salt | |
| For the dressing: | |
| 2 tbsp | Olive oil |
| ½ tsp | salt |
| 1 tbsp | Honey |
| Juice of half a lemon | |
| 1 tsp | coarse mustard |
| 2 tbsp | light balsamic vinegar |
| Salt & pepper to taste | |
| Toppings: | |
| 20g | coarsely chopped parsley |
| 10g | coarsely chopped coriander |
| 10g | coarsely chopped mint |
| Arugula | |
| 40g | Pistachios |
| 3 | Spring onions, sliced into rings |
| 20g | Raisins |
| 1 | Peach |
| Grated lemon zest |
Instructions
Step 1 of 5:
Roast peeled garlic clove, chili pepper, and spelt in some olive oil in the pressure cooker.
Step 2 of 5:
Add double the amount of water and salt. Close the pot, lock it, and set to cooking level 3. As soon as the indicator turns yellow, the heat can be reduced. When the green ring becomes visible, the cooking process will take another 9 minutes.
Step 3 of 5:
Let steam escape and pour the spelt through a sieve.
Step 4 of 5:
For the salad dressing, mash the cooked garlic clove and mix with salt, olive oil, honey, the juice of half a lemon, coarse mustard, and light balsamic vinegar. Season with salt and pepper.
Step 5 of 5:
Add cooked spelt, coarsely chopped parsley, cilantro, and mint, some arugula, pistachios, spring onions cut into rings, raisins, apricot, and some grated lemon zest. Stir everything together and season again. Some feta also tastes delicious with this.
