Salad with Spelt, Tofu, and Kale
5.0 (1)
Ingredients
- check_circle200g spelt
- check_circle 1 cup chopped curly kale
- check_circle 100g cubed tofu
- check_circle 1 large avocado
- check_circle 3-4 dried marinated tomatoes
- check_circle a handful of cherry tomatoes
- check_circle 1/2 red onion
- check_circle Dressing:
- check_circle 4 tbsp olive oil
- check_circle 1 tsp black cumin oil
- check_circle 1 clove garlic
- check_circle 2 tbsp pomegranate vinegar
- check_circle 1 tsp mustard
- check_circle samaradala to taste
Preparation
- Rinse the spelt well and soak it overnight in water. Then transfer it to a strainer and rinse twice a day until it sprouts, which takes two days at room temperature (20-24 degrees).
- In a large bowl, prepare the spelt. Tear or chop the kale, finely chop the red onion and the dried tomatoes. Halve the cherry tomatoes.
- Mix everything together, adding the tofu and the avocado, diced.
- Prepare the dressing by blending the ingredients in a blender, or by hand (in which case, press the garlic).
- Combine everything and let it sit for 30 minutes to allow the flavors to meld.
schedule
16/12/21