Spelled salad

with fried aubergines, spinach & cranberries

  • 25 min
  • 4 pers
Recipe by Ditte Ingemann

Ingredients

  • 3 dl pearl spelled
  • 1 pcs aubergines
  • 5 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tsp chili flakes
  • 100 g baby spinach
  • 1 bag of Earth Control Roasted Salat Mix
  • 1 bag of Earth Control Cranberries
  • Salt/pepper

Description

Rinse spelled kernels, cook for directions on bag and cool. Cut the aubergines into small cubes. Heat oil in a pan and sweat finely chopped garlic for approx. 1 minute - they should not take color. Add chili flakes and eggplant. Roast for approx. 5-6 minutes, until the aubergines are completely soft and golden on all sides. Add more oil along the way, if necessary. Finally add cleaned spinach leaves and allow to heat a little so it coincides - season with salt and pepper. Distribute the cooked spelled on a dish and mix it with the fried vegetables. Top with Roasted Salad Mix and Cranberries before serving and enjoy e.g. for beef or lamb.

Salad Mix

The combination of various roasted and salted peanuts and pumpkin seeds makes it easy for you to pick up any salad with more crunch and taste - from classic green salads to finely sliced coleslaw and [...]
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Cranberries

Our red cranberries have a beautiful red color and a wonderfully sweet-sour taste. They are carefully selected from Canada where the cranberry bushes grow in moss-like areas. When the cranberries are [...]
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