Spelt Salad – Mushroom & Goat Cheese

2 people | 25 min.

What you need

200gr. spelt
350gr. mushrooms (of your choice-Button Mushroom/ Crimini Mushroom/ Portabello Mushroom/ Shiitake Mushroom/ Beech Mushroom)
100gr. goat cheese
half red onion, peeled and finely sliced
fragrant fennel fronds
chilly flakes
50ml white wine
Mint leaves


Rinse the spelt and place in a large bowl with salted boiling water. Add some mint leaves. When just about soft, drain and set aside.

Meanwhile, put a large pan on a medium-heigh heat with olive oil and 2 tablespoons of of water. Add the finely sliced onion and cook for about 7-8 minutes.

Mix in the roughly chopped mushrooms and cook stirring frequently, until the mushrooms have browned and softened. Add salt & chilly flakes and part of the fennel fronds.
Raise the heat to heigh and stir in the spelt , stirring continuously.
Pour in white wine and stir until it evaporates, then remove from the heat.

Spoon the mix in two serving bowls.
Sprinkle over diced goat chees and the remaining fragrant fennel fronds.

Drizzle with extra virgin olive oil and serve.

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