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Ingredients
- 200 g pearled spelt
- 10 g olive oil
- 800 g boiling water
- 1 vegetable stock cube (for 0.5 l)
- 200 g red peppers deseeded, cut in pieces (5 cm)
- 200 g cucumber cut in pieces
- 2 red onions quartered
- 1 garlic clove
- 30 g balsamic vinegar
- 10 g red wine vinegar
- 20 g extra virgin olive oil
- 1 Tbsp Dijon mustard
- 2 tsp light brown sugar
- 1 tsp fine sea salt
- 3 pinches ground black pepper
- Nutrition
- per 1 portion
- Calories
- 324 kcal / 1364 kJ
- Protein
- 9.5 g
- Fat
- 10 g
- Carbohydrates
- 44.2 g
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