PureSpelt Kernotto Summer Salad
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 25 minutes
serves 4
Kernotto
approx. 400 ml vegetable stock
200 g PureSpelt Kernotto (PureSpelt kernels)
Topping
4 soft-boiled eggs, peeled and halved
1-2 handfuls lettuce leaves, e.g. arugula and spinach
1 fennel, in thin slices plus the greens for garnish
2 nectarines, halved and grilled
200 g Feta cheese, grilled
salted, smoked almonds, chopped
Yogurt Dressing
3 tbsp plain yogurt
3 tbsp lemon juice
3 tbsp rapeseed or olive oil
approx. 2 tbsp vegetable stock
1 tsp honey
1/2 clove of garlic, minced
salt and pepper
1
Kernotto: bring the stock to a boil. Add the Kernotto and let simmer 20-25 minutes. Cover and let soak.
2
Topping: Place the Kernotto on the plate and top with all the toppings.
3
Dressing: Mix together all the ingredients with a whisk or immersion blender. Pour over the salad, toss, and serve immediately.
Tips
You can use all manner of fruits and vegetables, depending on the season.
Source:
IG Dinkel, Judith Gmür-Stalder
