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Pearl Spelt, Olive and Toasted Hazelnut Salad and a Clementine

40 min Mediterranean Lunch Dairy freeGluten freeLactose free
672
Calories
19g
Protein
31g
Fat
80g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 20 ml (1.5 tbsp)
  • Lemon juice - 20 ml (1.5 tbsp)
  • Salt and pepper - 0.6 g (2 pinch)
  • Parsley, chopped - 10 g (2 tbsp)
  • Hazelnut - 15 g (10 pcs)
  • Green olive - 30 g
  • Pearl spelt - 300 g
  • Clementine - 74 g (1 whole)

How to make:

  1. Cook 80g dry weight of pearl spelt in a pan with twice the volume of water and a pinch of salt for approximately 25 minutes
  2. Slice the olives, finely chop the parsley
  3. Toast the hazelnuts under the grill for 3-5 minutes, ensuring that they don't burn. They chop them roughly
  4. Combine the olive oil and lemon juice in a bowl with a pinch of salt and pepper
  5. Combine all the ingredients in a large bowl and mix well
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