Green Spelt Loaf with Vegetable Grape Leaf Salad

For the Grünkernlaibchen with vegetable-grape-leaf salad, coarsely grind the green seeds, bring to the boil with water and salt in a large saucepan and simmer with the lid closed at a low temperature for 10 minutes until cooked.

Remove the saucepan from the heat. Let the groats swell for 15 minutes with the lid closed, then open the saucepan and let everything cool down.

Finely chop the onion and parsley and mix them with the flour, eggs and cheese. Season the dough with salt and pepper and knead vigorously with your hands.

With moistened hands, form 16 flat loaves, place on a greased baking sheet and brush with the peanut or olive oil. Place the baking tray on the middle shelf in the cold oven. Turn the oven on to 200°C (fan 180°C, gas mark 3). Bake the loaves for 35 minutes.

In the meantime, cut the peeled carrots and washed zucchini into narrow sticks. Rinse the pak choi, spin dry and cut into narrow strips. Pluck the washed grapes and cut them in half. Coarsely chop the nuts and chives. Mix everything together in a salad bowl.

For the salad dressing, mix the clear soup with pepper, salt, vinegar, whipped cream and oil. Mix the dressing and the raisins with the lettuce.

For the dip, whisk the yogurt with crème fraiche, herbs, juice of one lemon and salt.

Serve the still hot green spelt loaves with vegetable-wine grape leaf salad with

Preparation Tip:

Mix some curry powder into the yogurt dip for the green spelt patties with vegetable and grape leaf salad.

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