Fennel-Raspberry-Salad with Spelt
Salad
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
25 min
This Thermomix® recipe for Fennel-Raspberry-Salad with Spelt is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This fennel-raspberry-salad with spelt is an absolute highlight for warm days! The combination of the slightly anise-like fennel, the sweet raspberries and the nutty spelt is simply unbeatable. I especially like to make it in the summer when the raspberries come fresh from the bush. The salad is not only delicious, but also super healthy and can be prepared perfectly. Perfect for a light lunch or as a side dish for grilling. If you like, you can add a few chopped almonds.
Ingredients (10 ingredients)
-
150 g Spelt
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3 piece Fennel bulbs
-
125 g Raspberries
-
2 piece Spring onions
-
3 tbsp Sunflower seeds
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1 tbsp light Balsamic vinegar
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Salt
-
Pepper
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3 tbsp Rapeseed oil
-
0.5 Bd. Smooth parsley
Preparation (8 steps)
Prepare spelt
Prepare 150 g spelt according to package instructions. This can be done outside of the Thermomix.
Prepare fennel
Clean and wash 3 fennel bulbs and cut out the stalk. Cut the fennel into fine strips. This can be done outside of the Thermomix.
Prepare spring onions
Clean and wash 2 spring onions and cut into fine strips. This can be done outside of the Thermomix.
Roast sunflower seeds
Roast 3 tbsp sunflower seeds in a pan without fat until they are lightly browned. This can be done outside of the Thermomix.
Chop parsley
Wash 0.5 bunch of smooth parsley, shake dry and pluck the leaves from the stems. Put the parsley in the mixing bowl and chop for 3 sec./speed 5.
Prepare vinaigrette
Add 1 tbsp light Balsamic vinegar, salt, pepper and 3 tbsp rapeseed oil to the mixing bowl and stir for 15 sec./speed 3.
Mix salad
Put the prepared spelt, the fennel strips and the spring onions in a bowl. Pour the vinaigrette over it and mix well. Also fold in the chopped parsley.
Garnish salad
Sprinkle the salad with the roasted sunflower seeds and 125 g raspberries and serve.
Finished cooking? Great! 🎉
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Created by
Lena Dubois
2
2 Recipes
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0 Cookbooks
Allergens
- Gluten-containing cereals
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