Homemade Mint Syrup

Spelt Grain Salad with Dried Apricots and Toasted Pine Nuts

Salad with spelt grains, carrots, apricots and pine nuts

It’s a new week, almost a new month and we have decided to try a new way of eating –with lots and lots of salads – after all we have to make some room for all of the delicious food we’ll be eating this summer in Rome. Yes, and because its just good sense to eat healthier.

Monday night we had salad on the menu. A salad with lots of different vegetables and boiled spelt grains. So it is very filling and full of different flavors.

Serves 4

150 g of spelt grains

40 g of pine nuts

200 g of carrots

1 bunch of radishes (100 g)

2 spring onions (50 g)

75 g of dried apricots

1 yellow pepper (250 g)

1 large bunch of herbs (I used flat leaf parsley and basil)


1 clove of garlic

1 tablespoon olive oil

2 tablespoons lemon juice

salt and cayenne pepper

Spelt salad with dried apricots and pine nuts

What to do:

Boil the spelt grains according to directions on the packet. Let them drain and cool. Toast the pine nuts in a dry frying pan until they are golden. Peel the carrots and cut them as well as the radishes and spring onions into thin slices. Cut the apricots and peppers into small cubes. Mix the vegetables with the cooked, cooled grain.


Peel and crush the garlic and toss it with oil and lemon juice. Drizzle the dressing over the grain and vegetable mix and season with salt and cayenne pepper.


Rinse the herbs. Chop roughly and toss them into the salad. Garnish with the toasted pine nuts.

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