Spelt Salad with Pumpkin, Grapes and Hazelnuts

Wash the pumpkin, deseed it, and cut it 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.

Mix the pumpkin with olive oil, curry powder, salt, and pepper, then roast in the oven at 220 degrees Celsius for approx. 20-30 min. Toast the hazelnuts in a dry pan.

Prepare the spelt according to package instructions, drain, rinse under cold water, and place in a large bowl.