Ingredients

• 80g pearled spelt
• 2 tsp Dijon mustard
• 2 tsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 Braeburn apple, cored and matchsticked
• a handful watercress
• 75g frozen peas, defrosted

CRISPY NUTS AND SEEDS

• spray oil
• 75g mixed nuts
• 3 tbsp mixed seeds
• ½ tsp smoked paprika
• a pinch dried chilli flakes
• 1 tsp runny honey or maple syrup

Description

• Whisk together the mustard, olive oil and vinegar in a bowl with some seasoning, then add the apple, watercress, peas and spelt, and toss really well.

• STEP 4

  Pile onto three plates and top with the crispy nuts and seeds.