Salad with spelt, winter vegetables and eggs
Seasonal Vegetarian, Dairy free recipe
A hearty winter dish with spelt, curly kale, carrots, eggs and veggie bacon. Spelt is an ancient grain eaten by our ancestors thousands of years ago. Some people with wheat intolerance can tolerate spelt, but beware; spelt still contains gluten!
Preparation
Cook the spelt according the instructions on the packet.
Boil the eggs for 7 minutes, let them cool slightly and peel. Cut in four.
Heat the sunflower oil in a deep frying pan and add the onions, kale and cayenne powder. Fry for around 4 minutes before adding the defrosted broad beans. Fry for another 4 minutes or so.
In a different pan fry the vegetarian
Mix in the carrot, the spelt and lemon juice.
Cut the vegetarian bacon in strips and fry until slightly crisp.
Divide the spelt salad over 4 plates and top with the fried vegetarian bacon strips and boiled egg parts.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Dairy free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Salad with spelt, winter vegetables and eggs
Ingredients
- 4 eggs
- 300g spelt grain
- 1 onion, peeled and chopped
- 1/2 tsp cayenne powder
- 3tbsp sunflower oil
- 100g carrot, peeled and grated
- 250g frozen broad beans, defrosted
- 300g curly kale, chopped
- 100g vegetarian bacon
- 1 1/2 tbsp lemon juice
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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