Spelt Salad with Red Cabbage and Hazelnuts

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Jul. 03, 2015

Tess Ward is in the Scoff kitchen once again with her tasty yet super-healthy food recipes. In this video she shows you how to put a creative twist on a healthy salad using spelt accompanied with red cabbage and hazelnutsGive it a go at home and tell us what you think!


Spelt 200 Gram
Red cabbage 1/2 Small
Fresh parsley 8 Gram
Flame raisins 50 Gram
Hazelnuts 100 Gram
Olive oil 1 Tablespoon
Maple syrup 3 Teaspoon
Ground cumin 1 Teaspoon
Smoked paprika 1/2 Teaspoon
Garlic infused olive oil 4 Teaspoon
Apple cider vinegar 2 Tablespoon
Dijon mustard 1 Teaspoon
Salt & pepper To Taste
Apple 1 , sliced



1. Take garlic flavored olive oil, apple cider vinegar, cumin, sweer paprika, dijon mustard and maple syrup in a bowl. Whisk well.

2. Season with salt and pepper and set the dressing aside.

3. Boil spelt until done. Drain the water.

4. While the grain is boiling, break and put hazelnuts in a baking dish.

5. Drizzle some olive oil on top, followed by cumin, smoked paprika and maple syrup.  Season with salt and pepper. Give everything a good mix.

6. Toast hazelnuts for about 10 minutes. Set aside.

7. Take cooked spelt in a big bowl. Add cabbage and then the dressing.

8. Drop in raisins, parsley and also apples. Add the remaining dressing.



9. Garnish with toasted hazelnuts and serve.


Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4