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Spelt Salad with Pumpkin, Grapes and Hazelnuts
5
(2)
45 min
kitchen stories x SanLucar
Preparation method
1
Wash, deseed and cut the pumpkin into bite-sized pieces. Halve the grapes, roughly chop the hazelnuts, peel the onion and slice it thinly. Finely chop the parsley and mint. Wash the baby spinach.
2
Mix the pumpkin with olive oil, curry powder, salt and pepper and roast in the oven at 220 degrees for approx. 20-30 mins. Toast the hazelnuts in a pan without fat.
3
Prepare the spelt according to the package instructions, drain, rinse under cold water and transfer to a large bowl.
Ingredients
Price per portion:€ 8.63
Ingredients
You probably have at home
Nutritional values
Energy value
2866.04 kJ685 kCalText loading
