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Spelt salad with shrimps
and Pinova apples

with curry dressing

Healthy, light and beautiful. Our spelt salad with shrimps, apples and curry-vanilla-vinaigrette is a mouth-watering dish that you have to try.
30 min.


for 4 persons
250 g spelt
350 g peeled shrimps
2 Pinova apples
½ grated garlic clove
Seed oil

for the dressing
1 tsp. hot curry powder (or more if you want)
½ tsp. curcuma powder
½ tsp. ginger powder
½ vanilla pod
1 lemon
½ tsp. salt
60 ml seed oil

for garnishing
Different herbs (wild fennel, shiso, mint, parsley, etc.)
Print recipe


Season the shrimps with grated garlic, salt, pepper, sugar and a little bit of oil. Cover with cling film and marinate in the fridge for about 15-20 minutes. Then sauté in a pan at high heat with a little bit of oil for a few minutes.
Cook spelt according to the instructions on the packaging. Drain and let cool. Heat oil in a small saucepan at low heat until a maximum temperature of 60°-70°C.
Add spices, vanilla pod cut lengthwise and steep until the oil is cold. Add lemon juice and salt to the cold oil and emulsify with a whisk. Thinly slice apples.
Put spelt, sautéed shrimps and apple slices in a bowl and season with the curry vinaigrette. Garnish with different herbs and serve.

Recipe from Giovanna Hoang

La Petite Xuyen

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