Spring Salad

Preheat the oven (conventional 200°C / fan 180°C). Line a baking sheet with parchment paper.

Prepare the soft spelt grains according to package instructions, and then drain well.

Peel and slice the onions. Wash the asparagus, and peel the lower third of each stalk. Now cut the stalks into 3cm long pieces. Place the asparagus and onion on the prepared baking sheet, drizzle with olive oil and season with salt and pepper. Roast the vegetables for ca.6-8 minutes, or until the asparagus is bright green and still crunchy. While the vegetables are cooking, slice the spring onions into small pieces. Wash and dry the rucola.

To make the vinaigrette: Peel and mince the garlic. Chop the fresh basil. Mix together the lemon juice, olive oil, mustard, honey, garlic, basil, and salt and pepper together.

Now mix together the cooked spelt grains, roasted vegetables, spring onions and rucola. Drizzle the vinaigrette over the salad and toss to coat.