Spelt Salad with Kale, Carrots and Onions

    40 minutes

    This delicious salad is made with protein rich whole grain spelt. It is very versatile. Don't have kale? Substitute chard or another green. No red cabbage? Use a different variety, or just skip it.

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    Serves: 6 

    • 525g uncooked spelt
    • 2 litres water
    • 1 red capsicum, finely diced
    • 2 carrots, finely diced
    • 100g thinly sliced and chopped red cabbage
    • 1/2 red onion, finely diced
    • 1 (400g) tin chickpeas, drained and rinsed
    • 100ml olive oil
    • 50ml balsamic vinegar
    • 2 lemons, zested and juiced
    • 225g kale, torn into small pieces
    • salt and pepper, to taste

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Add spelt and water to a pressure cooker. Cover and lock pressure cooker. Place over high heat until steam begins to build and steadily escapes. Lower heat to medium-low and cook for 15 minutes. Remove from heat; allow all the steam to release. Remove lid and drain.
    2. In a large bowl, combine red capsicum, carrots, red cabbage, onion, chickpeas, olive oil, vinegar, lemon zest and juice from 1 lemon. Mix in spelt.
    3. In another bowl, toss kale with remaining lemon juice and salt. Massage gently with your hands for a few minutes to soften the leaves, and then stir into spelt mixture. Season to taste with salt and pepper.


    If you don't have a pressure cooker, simmer spelt in the same amount of water, covered. Cook for 40 to 60 minutes or until tender.

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