Ingredients
- 150 g green spelt (Grünkern)
- 250 g stemmed curly kale, leaves thinly sliced (1/2 a 500 g bag cleaned and stemmed kale)
- 2 tablespoons apple cider vinegar (unfiltered)
- 6 tablespoons extra-virgin olive oil, divided
- coarse sea salt, to taste
- 1/2 teaspoon finely grated lemon zest (from an organic lemon)
- 4 tablespoons freshly squeezed lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon pure maple syrup
- freshly ground pepper, to taste
- 1 medium carrot, peeled and julienned
- 1 Apple (Boscop, Braeborn or Wellant), peeled and julienned
- 1/4 small red cabbage, shredded (generous handful)
- 2 green onions, thinly sliced
Instructions
- Cook the green spelt according to package instructions; for about 30 minutes. Drain well and set aside to cool.
- Meanwhile, in a large bowl, add the kale and top with vinegar, 2 tablespoons of olive oil and 1/2 teaspoon of coarse sea salt. Use your hands to massage the leaves until well coated and kale softens (3 minutes). Let stand at room temperature for 15 minutes.
- Meanwhile, in a small bowl, whisk together the lemon zest, lemon juice, soy sauce, maple syrup and remaining olive oil. Season with salt and pepper.
- Add the carrot, apple, cabbage, and green onion to the bowl with the kale and toss to combine. Add the dressing and toss again. Finally add the cooked Grünkern and toss well to combine. Season with salt and pepper and serve. Enjoy!
Nutrition
Notes
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