Spelt loaf with vegetables

Ingredients

• 250 g spelt
• 1 tbsp instant broth
• 500 g carrots
• 250 g onions
• 1 stalk leek
• 2 Eggs
• 6 tbsp breadcrumbs
• 2 tbsp ground hazelnuts
• 4 tbsp grated cheese
• Salt
• Pepper
• 1 tsp dried thyme
• 3 tbsp margarine
• 1 bunch chives

Instructions

1. 1.

   Soak spelt overnight in water. Cook with broth and soaking water for 45 minutes.

2. 2.

   Peel carrots and onions. Dice one carrot and onion finely. Wash, trim leek, cut into thin rings.

3. 3.

   Drain spelt, mix with prepared vegetables. Add eggs, breadcrumbs, hazelnuts, cheese; season with salt, pepper, thyme.

4. 4.

   Shape into a loaf. Bake on a lightly greased tray at 200°C (gas 3, fan 170°C) for 40-45 minutes.

5. 5.

   Slice remaining carrots and cut onions into wedges. Sauté in margarine for 15 minutes; season with salt and pepper.

6. 6.

   Cut loaf into slices; serve with sautéed vegetables and chives rolled into ribbons.