A hearty salad of einkorn wheat with hazelnuts and olive oil
Ingredients
- 150g of einkorn wheat
- 280g sweet potato
- 2 lawyers
- 40g whole hazelnuts
- 8 dried apricots
- 1 spring onion
- 100g of baby leaf salad
- 60ml of full-flavoured olive oil
- 1 organic lime (zest and juice)
- 1 bunch of coriander
- Salt, pepper
Tip
Instructions
- Preheat the oven to 200°C.
- Bake the whole sweet potato for 30 minutes, after brushing it with olive oil. Turn it over halfway through cooking.
In a large saucepan of boiling salted water, cook the spelt for 30 minutes (it should remain al dente). Drain it.
- In the meantime, prepare the other vegetables:
Slice the spring onion into thin strips, roughly chop the hazelnuts and toast them for a few minutes in a dry frying pan, then dice the dried apricots. Peel and stone the avocados. Cut them into cubes, sprinkling them with a little lemon juice to prevent them from turning brown.
- Prepare the sauce by whisking the olive oil with salt, pepper, lemon zest and lemon juice in a bowl until emulsified. Add the chopped coriander. Taste and adjust the seasoning if necessary.
- In a large bowl, mix the spelt with the warm sweet potato (peeled and cut into large cubes), the spring onion, the hazelnuts and the apricots. Stir in the sauce, avocado and microgreens, mixing gently so as not to mash the avocado.
- Serve straight away or chill it to enjoy the next day in your office lunchbox!
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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