Spelt Salad with Tamarind BBQ Sauce
Ingredients
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Salad
-
Spelt
200g
-
Aspargus
6
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Tenderstem broccoli stalks
5
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Courgette
1
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Green beans
100g
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Pumpkin seeds
-
Hazelnut
-
Mint
-
-
Dressing
-
Medjool Date
1
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Almond Butter
50g
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Tamarind BBQ Sauce
1 tbsp
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Lime juice
1
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Red Kampot Pepper
Bring a pan of salted water to the boil and cook the spelt for about 10 to 12 minutes until tender.
Meanwhile, put a little olive oil in a frying pan and fry the asparagus, broccoli, beans and diced courgette for a few minutes until crisp. Season with salt and Red Kampot Pepper.
In a bowl, mix all the ingredients to form the spicy almond sauce.
Place the spelt on a plate and serve with all the vegetables, chopped mint and Spiced Almond Sauce. Add Tamarind BBQ Sauce to taste!
This salad can be eaten hot or cold.
