Spelt salad with pumpkin, grapes, and hazelnuts

Step 1/5

• 500 g Hokkaido pumpkins
• 200 g green grapes
• 85 g hazelnuts
• 1 red onion
• 6 sprigs parsley
• 6 sprigs mint
• 200 g baby spinach

• cutting board
• knife
• colander

Cut pumpkin in half and scoop out pulp and seeds. Then dice the remaining pumpkin. Halve the grapes and roughly chop hazelnuts. Peel and slice onion. Chop parsley and mint. Wash and remove baby spinach leaves from stem.

Step 2/5

• 45 ml olive oil
• 2 tsp curry powder
• 180 g spelt
• salt
• pepper

• oven
• cast iron pan
• frying pan
• pot
• bowl
• rubber spatula

Preheat oven to 220°C/425°F. Add pumpkin to a cast iron pan. Mix with olive oil, curry powder, salt, and pepper. Stir to combine. Transfer to oven and roast until golden brown, approx. 20 - 30 min. In the meantime, toast hazelnuts and cook spelt according to package instructions.

Step 3/5

• ½ lime
• 1 clove garlic
• 60 ml olive oil
• 180 ml apple juice
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 2 tsp Dijon mustard
• ⅛ tsp cayenne pepper
• ⅛ tsp ground cinnamon

• citrus press
• garlic press
• liquid measuring cup
• immersion blender

For the dressing, juice half a lime and peel and mince garlic. Transfer both to a measuring cup with remaining olive oil, apple juice, vinegar, maple syrup, and mustard. Sprinkle pinches of cayenne, cinnamon, salt, and pepper into the cup and blend until smooth.

Step 4/5

• bowl
• colander

Drain spelt and rinse with cold water, then add to a large bowl. Add dressing and stir to combine. Let rest for approx. 15 min.