Nutty green spelt salad with peppers

Ingredients for 6 servings:

• 500 g green spelt, whole
• 3 bell peppers, colored
• ½ can peanuts, roasted and salted
• 2 shallots or 1 red onion
• 3 tbsp chives, chopped
• 2 tbsp peanut oil
• 1 tbsp sunflower oil
• 3 tbsp vinegar, vegan
• salt and pepper
• chili
• 1 tbsp sugar or maple syrup
• 1 tsp paprika powder
• ½ tsp smoked salt

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 20 minutes

vegan

First, simmer the green spelt in three times the amount of water for 60-70 minutes. Finely dice the bell peppers. Very finely dice the shallots. Add both to the warm, but no longer boiling, green spelt. It’s very advantageous if you don’t have to drain the green spelt, as the water will have absorbed a lot of the flavor. If there is too much water, carefully drain off a little before adding the vegetables. Allow to cool slightly, then add the peanuts, vinegar, oil, chives, and spices to taste. Let the salad marinate for at least 1 hour and enjoy as a side dish, for example with a barbecue. Green spelt has a really wonderful, spicy flavor of its own, to which you don’t need to add much. Therefore, all spices are optional.