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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
Her real name is ThiKim Xuyến (which means bracelet in Vietnamese), but everybody calls her Giovanna, which is much easier to pronounce. Giovanna was born in Vietnam, but has lived in Italy in Milan since the age of 2. She grew up with spring rolls, noodles, phở and curry, but dreamt of lasagna and Milanese cutlet. For her, food is culture, love, passion, life. This is why “La PetiteXuyen” is not only a virtual cuisine, but a culinary window to the world!

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