Cook the spelt according to the package insert. (Note: For some spelt typs the grains must be soaked overnight).Press the garlic with your hand palm or knife blade and roast in the oven for about 10 minutes (200 degrees bottom/top heat).
Peel and roughly grate the carrots, rinse and dab the chickpeas. Wash the spring onions and cut them into fine rings. Peel the onion and chop it very finely. Put all ingredients for the salad in a large bowl and stir well.
For the sauce, remove the stone from the Medjool dates and the skin from the roasted garlic . Put the garlic, dates, cream cheese and greek yoghurt in a blender and blend them until everything has become a homogeneous mixture. Season with salt and a hot curry powder.
Pour the sauce over the salad and stir well. Wash and chop the parsley and pour over the salad.
Notizen
Nutritional informations for one serving:
calories: 300 kcal
fat: 3 g
carbohydrates: 50 g
protein: 13 g
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