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🍽️ Spelt Salad with Green Asparagus and Feta

511 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt grains
• salt
• 500 g green asparagus
• 150 g snow peas
• 50 g baby spinach
• 3 sprigs dill
• 2 tbsp orange juice
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 2 tbsp walnut oil
• pepper
• 200 g feta (45 % fat in dry matter)
• 1 box cress

Instructions

1. 1. Bring a pot of water to a boil and add some salt.
2. 2. Add the spelt grains to the boiling water.
3. 3. Cook the grains for 10 minutes over high heat.
4. 4. Reduce the heat to low.
5. 5. Cover the pot with a lid.
6. 6. Let the spelt grains soak for another 30 to 40 minutes.
7. 7. Wash the green asparagus under running water.
8. 8. Trim the woody bottom ends of the asparagus stalks.
9. 9. Peel the bottom third of the asparagus stalks.
10. 10. Bring a new pot of salted water to a boil.
11. 11. Cook the asparagus for 5 minutes over medium heat.
12. 12. Wash the snow peas.
13. 13. Add the snow peas to the asparagus in the last minute of cooking time.
14. 14. Cook the snow peas together with the asparagus until done.
15. 15. Remove the asparagus and snow peas from the water immediately.
16. 16. Place the vegetables in a bowl of cold water to shock them.
17. 17. Let the vegetables drain well.
18. 18. Cut the asparagus into bite-sized pieces.
19. 19. Cut the snow peas into bite-sized pieces.
20. 20. Wash the spinach under running water.
21. 21. Shake the spinach dry.
22. 22. Wash the dill under running water.
23. 23. Shake the dill dry.
24. 24. Pick off the fine dill tips from the stems.
25. 25. Squeeze the juice from the orange.
26. 26. Squeeze the juice from the lemon.
27. 27. Put the orange and lemon juices into a small bowl.
28. 28. Add the oils to the juice mixture.
29. 29. Season the mixture with salt.
30. 30. Season the mixture with pepper.
31. 31. Whisk the ingredients vigorously until a vinaigrette (an emulsified sauce made of oil and acid) forms.
32. 32. Drain the cooking water from the spelt.
33. 33. Let the spelt cool for 10 minutes.
34. 34. Take a large bowl.
35. 35. Put the cooled spelt into the large bowl.
36. 36. Add the prepared vegetable ingredients (asparagus and snow peas) to the bowl.
37. 37. Add the spinach to the bowl.
38. 38. Add the dill to the bowl.
39. 39. Pour the vinaigrette over the ingredients.
40. 40. Mix everything gently until everything is evenly coated.
41. 41. Take plates or bowls for the portions.
42. 42. Divide the salad onto the plates or into the bowls.
43. 43. Crumble the feta cheese with your hands.
44. 44. Cut the cress from the bunch.
45. 45. Sprinkle the feta over the finished salad.
46. 46. Sprinkle the cress over the finished salad.

Nutrition per serving

• kcal: 511
• Protein: 23 g · Fett/Fat: 26 g · Carbs: 45 g