Serves 4 as main course or 6 as a side
Ingredients
- 1 cup spelt
- 1 bunch kale, stripped from stem and shredded (about 3 cups)
- 1 onion
- 1 Tbsp. extra virgin olive oil
- 1 cup chickpeas
- ¼ cup currants
- ¼ cup pumpkin seeds
- Salt and pepper
APPLE CIDER VINAIGRETTE
Ingredients
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 2 Tbsp. apple cider vinegar
- ¼ cup extra virgin olive oil
Directions
Cook spelt according to instructions on packet. To make vinaigrette, add first three ingredients to a small bowl and whisk together. Slowly add olive oil while stirring to combine ingredients. Set aside.
Heat 1 Tbsp. olive oil in large pan and sauté onions on medium heat for 3 minutes or until translucent. Add shredded kale, salt and pepper and cook for a further 5 minutes, stirring frequently. Add chickpeas for the final minute to heat through. Transfer kale mixture to large bowl. Add currants, pumpkin seeds, cooked spelt and toss to combine. Drizzle vinaigrette over top. Serve warm straight away or store in airtight container in fridge for healthy leftovers the next day.
Nutritional information per serving: calories 281; protein 8g; fat 10g; carbohydrates 40g; fibre 7g
