Zucchini spelt salad with dill

Name: Zucchini spelt salad with dill
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Spelt, whole grain; 50 g Raisins; 50 g Almond kernels with skin; 2 Onions; 2 Garlic cloves; 1 yellow and green zucchini; 6 TABLESPOONS Oil; 5-6 Tbsp Ketjap Asin (alternatively soy sauce); 1 TEASPOON ground fenugreek; 1/2 bunch Dill; 1 Organic Lime; 7-10 Tbsp Cane sugar; 7-10 Tbsp Oil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Spelt, whole grain
50 g Raisins
50 g Almond kernels with skin
2 Onions
2 Garlic cloves
1 yellow and green zucchini
6 TABLESPOONS Oil
5-6 Tbsp Ketjap Asin (alternatively soy sauce)
1 TEASPOON ground fenugreek
1/2 bunch Dill
1 Organic Lime
7-10 Tbsp Cane sugar
7-10 Tbsp Oil

Directions

1
Wash spelt hot and soak in 1 litre of cold water overnight. Boil the spelt in the soaking water, cover and simmer for 20-25 minutes until the spelt is soft
2
Soak the raisins in about 150 ml of warm water. Coarsely chop the almonds, roast them in a pan without fat until golden brown, take them out and let them cool down. Peel onions and garlic, dice or chop finely. Clean and wash the zucchini, dab dry and cut into very thin slices
3
Drain the spelt, let it drip off and put it on an oiled tray. Add almonds, raisins with soaking water, oil, 4-5 tablespoons of ketjap asin, onions, fenugreek and garlic, mix and let stand for about 30 minutes. Wash the dill, shake dry. Pluck flags from the stems and cut finely. Wash lime hot, grate dry, finely grate peel. Halve the lime and squeeze it. Mix the dill, zucchini, lime juice and zest with the spelt, season to taste with a little sugar and possibly Ketjap Asin and serve
4
waiting time approx. 12 1/2 hours