Green Spelt Salad with Roquefort Dressing

For the green spelt salad with Roquefort dressing, first presoak the green spelt seeds in about 300 ml of water for about 2 hours and then cook them in gently boiling water for 50 minutes, leaving them to soak for 10 minutes.

Peel the pears and cut them into cubes together with the cucumber and the bell bell pepper. Add to the kernels. Warm Roquefort cheese slightly (wrap in aluminum foil and place in hot water briefly).

Mix with the yogurt and season with salt and sugar. Mix everything together and let the green kernel salad with Roquefort dressing soak well.

Preparation Tip:

Green spelt salad with Roquefort dressing tastes great as a main course or side dish.

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