Spiced spelt salad with apples and lime
This recipe by Gelf Alderson from River Cottage Great Salads was inspired by a lunch made from leftover takeaway biryani. Learn more!
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Cooking tools:
- Stove
- Saucepan
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Serving platter
Ingredients
- 200g pearled spelt
- ½ cinnamon stick
- 25g fresh ginger, cut into slices
- 1 red chilli, halved lengthways
- 2 tsp good-quality medium-heat curry powder
- 1 tsp garam masala
- 2 limes
- 2 eating apples, such as Gala or Cox
- 2 tbsp extra virgin rapeseed oil
- A small bunch of coriander (30g), leaves picked
- 2 sprigs of mint, leaves picked and roughly torn
- 50g lamb's lettuce or Lollo Rosso
- Sea salt
- black pepper
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