Spelt salad

with fried aubergines, spinach & cranberries

  • 25 min
  • 4 pers
Recipe by Ditte Ingemann


  • 3 dl spelt kernels
  • 1 aubergine
  • 5 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tsp chili flakes
  • 100 g baby spinach
  • 1 bag of Earth Control Salad Mix
  • 1 bag of Earth Control Cranberries
  • Salt and pepper


Rinse the spelt kernels, cook as instructed on the bag and cool. Cut the aubergine into small cubes. Heat oil in a pan and saute finely chopped garlic for approx. 1 minute - it should not take on color. Add chili flakes and aubergine cubes. Step in approx. 5-6 minutes until the aubergines are completely soft and golden on all sides. Add if necessary more oil along the way.

Finally add the cleaned spinach leaves and let it heat a little so that it collapses - season with salt and pepper. Spread the cooked spelt kernels on a platter and mix it with the fried vegetables. Top with Earth Control 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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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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