Macros: 319 kcal, Fat 11g, Carbs 58g, Fibre 11g, Protein 10g
Ingredients: 1 1/2 cups (350 mL) spelt berries 3 medium carrots, diced 2 green onions, thinly sliced 1 bunch flat-leaf parsley, roughly chopped 1 cup (250 mL) dried cranberries 1/2 cup (125 mL) sunflower seeds 1/4 cup (60 mL) apple cider 2 Tbsp (30 mL) extra-virgin olive oil Juice of 1/2 lemon 1/4 tsp (1 mL) cumin 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) black pepper
Directions: Place spelt berries and 3 cups (750 mL) water in medium saucepan. Bring to a boil, reduce heat and simmer, covered for 40 minutes, or until tender. Drain and let cool. Place carrots, green onion, parsley, cranberries, and sunflower seeds in large bowl. Mix in spelt berries. In small bowl whisk together cider, extra-virgin olive oil, lemon, cumin, salt, and pepper. Pour cider mixture over salad and mix well.