Spelt Salad with Kale, Carrots and Onions

Spelt Salad with Kale, Carrots and Onions

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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.


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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