Spelt Salad with Pumpkin, Chickpeas and Pine Nuts

2 servings

40 minutes

Spelt is an ancient wheat variety that was once supplanted by other, more productive varieties. Today, thanks to Rene Redzepi and the Nordic cuisine in general, interest in spelt is greater than ever: this primitive coarse grain is much richer in vitamins than selected wheat grain. The salad, the recipe for which was shared with us by Ekaterina Maslova, a friend of the editors and an experienced vegan, looks colorful - it mixes baked red pumpkin cubes, chickpeas, sun-dried tomatoes and pine nuts. But it is the neutral, yet deep, chestnut-tinged taste of spelt that brings all the motley chaos on the plate to a common denominator.

Energy value per serving

• Calories: 681.5
• Proteins: 26.1g
• Fats: 21.6g
• Carbohydrates: 95.7g

Ingredients

• Spelt: 200 g
• Pumpkin pulp: 200 g
• Chickpeas: 50 g
• Sun-dried tomatoes: 20 g
• Macadamia nuts: 2 g
• Pine nuts: 50 g
• Vegetable oil: 5 ml
• Salt: to taste

Cooking steps

1. Bake the pumpkin in a preheated oven at 180 degrees until soft (25 minutes).

   Required ingredients:

   • Pumpkin pulp: 200 g

2. Cut the baked pumpkin into cubes of 2-3 cm.

   Required ingredients:

   • Pumpkin pulp: 200 g

3. Heat some vegetable oil in a pan and fry the pumpkin cubes until golden brown.

   Required ingredients:

   • Vegetable oil: 5 ml
   • Pumpkin pulp: 200 g

4. Add spelt, chickpeas, pine nuts, and finely chopped sun-dried tomatoes to the pan with pumpkin, mix and heat.

   Required ingredients:

   • Spelt: 200 g
   • Chickpeas: 50 g
   • Pine nuts: 50 g
   • Sun-dried tomatoes: 20 g

5. Place the salad in a bowl, salt it, and sprinkle with grated macadamia.

   Required ingredients:

   • Salt:  to taste
   • Macadamia nuts: 2 g