Ingredients
Salad
- 300 g Green Asparagus
- 1 small Zucchini
- 150 g Mushrooms
- 10 Artichoke Hearts cooked
- 200 g Spelt
- 4 tbsp Wild Garlic Pesto
Wild Garlic Pesto
- 40 g Wild Garlic
- 5 g Fresh basil
- 30 g Pumpkin Seeds
- 1 tbsp Nutritional Yeast
- 3 tbsp Olive Oil
- 1 tbsp Water
- 2 tbsp Lemon Juice
- Salt & Pepper to taste
Instructions
Salad
- Cook spelt according to the packaging instructions. Drain water excess water.
- Cut zucchini lengthwise and slice thinly. Quarter green asparagus and slice mushrooms.
- Heat up a large pan and add 1 Tbsp of olive oil. Add zucchini slices and fry until slightly brown.
- Add green asparagus and fry for 3 min. Add the mushrooms and artichoke hearts and fry for another 3 min. Add in the cooked spelt and mix well.
- Mix in the wild garlic pesto and add salt & pepper.
Wild Garlic Pesto
- Blend all ingredients until well combined. Adjust thickness with a little water if necessary and add salt & pepper to taste.