Dinkel Salad with Spinach and Mushrooms

Ingredients

• 4 shallots
• 2 Garlic cloves
• 4 tbsp rapeseed oil
• 250 g quick-cooking spelt
• 800 ml vegetable broth
• 350 g cherry tomatoes
• 150 g Baby spinach
• 400 g chanterelles
• Salt
• Pepper
• 4 tbsp apple cider vinegar
• 2 tbsp lemon juice
• nutmeg

Instructions

1. 1.

   Peel and finely chop the shallots and garlic. Heat 2 tbsp oil in a hot pot, sauté the shallots with garlic until translucent. Add the spelt, stir briefly, then pour in the broth and simmer covered for about 10 minutes over low heat.

2. 2.

   While the spelt cooks, wash and halve the tomatoes. Rinse the spinach thoroughly and dry it. Clean the mushrooms and cut them into smaller pieces according to size. In the remaining oil, fry the mushrooms in a pan for 4–5 minutes while turning them. Season with salt and pepper, then deglaze with vinegar and lemon juice. Add the tomatoes, spinach, and spelt, mix everything together, and season with salt, pepper, and freshly grated nutmeg.