Raw vegetable salad with green spelt balls
very easy
45 mins
45 mins
Ingredients
- 1 Shallot
- 1 TEASPOON + 2 tablespoons oil
- 250 g Green spelt meal
- 1 pinch ground cumin
- 1 pinch ground cinnamon
- 500 g Carrots
- 500 g yellow carrots
- 300 g purple carrots
- 2 stalks of celery
- 50 g Walnut kernel halves
- 1 small pot of coriander
- 1 TEASPOON Honey
- 2 TABLESPOONS Lemon oil
- 2-3 TABLESPOONS Cider vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3-4 Tbsp Breadcrumbs
- 1 TEASPOON tender oats
- 50 g Pizza Melt (vegan grated cheese)
- 1 small sour apple
- 50 g Sultanas
Directions
- 1
Peel and finely dice the shallot. Heat 1 tsp. oil in a pot. Sauté the diced shallots for about 2 minutes, then add the green spelt meal. Add spices and sweat briefly. Add 500 ml water, bring to the boil and cook for 15-20 minutes until soft, stirring several times
- 2
Clean and peel the carrots and cut them into thin strips with the Julienne slicer. Wash and clean the celery and cut it diagonally into thin slices. Roast walnuts in a pan without fat. Take out, let cool a little and chop coarsely. Wash the coriander, pluck the leaves from the stalks and shake dry. Coarsely chop half
- 3
Mix the vegetables. Add honey, lemon oil and apple vinegar, season with salt and pepper. Let the salad steep. Put the unripe spelt grain in a bowl and drain off any remaining cooking liquid. Add 2 tablespoons breadcrumbs, oat flakes and cheese and knead to a smooth mixture. Season with salt and pepper and form small balls from the mixture with wet hands. Turn the balls in the rest of the breadcrumbs
- 4
Heat 2 tablespoons of oil in a frying pan. Fry the green spelt balls for about 4 minutes while turning. Wash and quarter the apple and remove the core. Grate the apple quarters. Add chopped coriander, grated apple, walnuts and sultanas to the salad and mix. Arrange salad and green spelt balls in bowls and sprinkle with the coriander leaves
Nutrition Facts
550 kcal
72 g
22 g
14 g
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