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🍽️ Colorful leaf salad with crispy spelt pancakes

275 kcal · 30 min · 4 servings

Ingredients

• 0.25 lettuce head (e.g. head lettuce)
• 1 large onion
• 1 bunch radishes
• 1 small can corn
• 2 red bell peppers
• 4 tbsp olive oil
• 2 lemon juice
• herb salt
• pepper
• 6 tbsp spelt flour
• 2 tbsp sour cream
• 2 eggs

Instructions

1. 1. Put spelt flour, eggs, sour cream, and 4 tablespoons of water into a bowl.
2. 2. Stir the ingredients with a spoon or whisk until the batter is smooth and free of lumps.
3. 3. Let the batter stand for a few minutes to relax.
4. 4. Wash the salad leaves under running water.
5. 5. Dry the leaves thoroughly, for example using a salad spinner or a clean cloth.
6. 6. Tear the salad leaves into bite-sized pieces.
7. 7. Divide the finished leaf salad onto two small bowls.
8. 8. Peel the onion and cut it into very small cubes.
9. 9. Wash the bell pepper and remove the stem and seeds.
10. 10. Halve the bell pepper and carefully scrape off the white inner skin.
11. 11. Cut the bell pepper into thin strips.
12. 12. Wash the radishes and slice them thinly.
13. 13. Put the corn in a sieve and let the water drain off.
14. 14. Put the onions, bell pepper, radishes, and corn into a large bowl.
15. 15. Add 2 tablespoons of oil, lemon juice, and your chosen spices.
16. 16. Mix the vegetables well with the marinade.
17. 17. Taste the marinade and add more salt or spices if needed.
18. 18. Distribute the seasoned vegetable mixture evenly over the two bowls with leaf salad.
19. 19. Heat some oil in a frying pan.
20. 20. Pour one quarter of the pancake batter into the hot pan at a time.
21. 21. Fry the small pancakes until golden brown and done.
22. 22. Fold the finished pancakes together.
23. 23. Serve the pancakes directly together with the salad.

Nutrition per serving

• kcal: 275
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 22 g