Recipe: Crispy spelt salad with tofu, chioggia beetroot and nuts

Crispy spelt salad with tofu, chioggia beetroot and nuts

5 persons

Ingredients:

400 grams of spelt

300 grams of tofu

4 eggs

6 tablespoons Tesmi

2 chioggia beets

1 bunch of flat-leaf parsley

1 spring onion

1 head of Romanesco lettuce

1 red bell pepper

100 grams spiced nut mix

Peter and salt

Materials:

Pan

Cutting board

Knife

Colander/sieve

Large bowl

Whisk or fork

Come

Wok pan

Preparation method:

Place a large pan of water on the stove and bring to the boil. Add the spelt and cook for ten minutes.

Remove the leaves from the romanesco and chop finely. Cook this with the spelt for the last two minutes. Drain and place in a large mixing bowl.

In the meantime, beat the eggs with a little salt and cut the tofu into cubes. Mix the tofu cubes with the beaten eggs and melt four tablespoons of tesmi in a wok. Fry the tofu mixed in egg until golden brown in the tesmi. The tesmi already contains the taste of ginger and garlic, so you do not need to add any extra seasonings.

Cut the romanesco into florets, the chioggia beets into wedges and the bell pepper into cubes. Remove the golden brown fried tofu from the wok and melt two tbsp tesmi in the wok. Fry the beets, ramonesco and bell pepper until al dente in about two to three minutes.

Chop the parsley finely and the spring onion into rings. Mix this together with the fried vegetables through the spelt. Build the dish by scooping the spelt into a deep plate with the fried tofu on top and finish it off with the spiced nuts and some extra parsley.