Your browser is not supported, and this application may not work correct. Please upgrade to an supported browser.
Skip to Content
  • Sign In
  • Producer
  • News
  • PureSpelt
    • Origin
    • Quality
    • Cultivation
    • Processing
    • The brand
  • Recipes
    • Bread
    • Savory dishes
    • Sweet dishes
    • Pastries
    • Cookies
  • Retail outlets
  • Shop
  • Directives
  • Courses
  • Consumer
  • News
  • Contract cultivation
    • Cultivation recommendations
  • Directives
  • Courses
  • Shop
    • Retail outlets
    • Bread
    • Flour & Grains
    • Pastries
    • Cookies & Snacks
    • Chocolates
    • Pasta
    • Books
    • Chaff products
  • Search
  • Imprint
  • Contacts
  • Newsletter
  • TopNavi
    • Courses
    • Courses
    • Shop
    • Search
  • Rechtliches
    • Imprint
    • Contacts
    • Newsletter
  • Zielgruppe
    • Consumer
    • Producer
  • german
  • french
  • italian
  • english
  • Consumer
  • Producer
  • Courses
  • Courses
  • Shop
  • Search
  • Imprint
  • Contacts
  • Newsletter
  • {metatag.title}
    {context}
  • {title}
    {context}
  • {rows} of {numFound} search results were displayed.

urdinkel.ch

The most precious grain.

  • Recipes/
  • Savory dishes/
  • Detail/

PureSpelt kernotto bowl

Preparation time: approx. 30 minutes

Baking or cooking time: approx. 25 minutes

To serve 4

PureSpelt kernotto

3 dl of vegetable stock
200 g of PureSpelt kernotto

Sauce

1/2 an organic lemon; grated rind and juice
4 tablespoons of natural yoghurt
1 tablespoon of honey
3-4 tablespoons of rape seed oil
3-4 tablespoons of vegetable stock
2 tablespoons of parsley, finely chopped
Salt and pepper to taste

Bowl

2-3 handfuls of lettuce leaves, e.g. Lollo
150 g of blanched peas
1/2 a cucumber, diced
1/4 of a melon, e.g. cavaillon, cut into fine slices
A few cherry tomatoes, halved
1-2 handfuls of raspberries, halved
A few olives
200 g of ricotta or feta cheese, diced
1/2 a red onion, sliced into rings
A few sprigs of parsley
1-2 tablespoons of sesame seeds

1

Kernotto: Bring the vegetable stock to the boil. Add the kernotto and cook for 20-25 minutes over a low heat, stirring occasionally. Add a little water if necessary. Allow to swell briefly.

2

Sauce: Stir all the ingredients together well and season to taste.

3

Bowl: Spread the salad equally in the bowls. Add the remaining ingredients and garnish with parsley and sesame seeds. Sprinkle with the sauce shortly before serving.

UrDinkel-Kernotto ist im Online-Shop erhältlich.

Source:

IG Dinkel, Judith Gmür-Stalder

  • News
  • PureSpelt
     
    • Origin
    • Quality
    • Cultivation
    • Processing
    • The brand
  • Recipes
     
    • Bread
    • Savory dishes
    • Sweet dishes
    • Pastries
    • Cookies
  • Retail outlets
  • Shop
  • Directives
  • News
  • Contract cultivation
     
    • Cultivation recommendations
  • Directives

IG Dinkel, 3552 Bärau