German-Style Spelt Veggie Bowl with Cabbage and Mushrooms

• 160 g Spelt grain
• 1 ½ tsp Fine sea salt
• 300 g Red cabbage
• 200 g Carrot
• 250 g Cremini mushrooms
• 2 tbsp Rapeseed oil
• 1 ½ tbsp Dijon mustard
• 1 ½ tbsp Apple cider vinegar
• ½ tsp Black pepper
• 30 g Pumpkin seeds
• 10 g Fresh parsley

1. Rinse the spelt, then tip into a saucepan with plenty of salted water. Bring to the boil, then simmer for 25 to 30 minutes until tender with a little bite. Drain well in a colander and set aside.
2. While the spelt cooks, finely shred the red cabbage and cut the carrots into thin matchsticks. Slice the mushrooms. Roughly chop the parsley.
3. Heat 1 tbsp rapeseed oil in a large frying pan over medium heat. Add the cabbage and carrots with a pinch of salt and cook for 8 to 10 minutes, stirring often, until softened but still vibrant. Tip into a mixing bowl.
4. Return the pan to medium-high heat and add the remaining 1 tbsp rapeseed oil. Add the mushrooms and cook for 5 to 7 minutes, tossing occasionally, until browned and any liquid has evaporated. Season with a little black pepper.
5. In the mixing bowl, whisk the Dijon mustard with the apple cider vinegar, the remaining salt, and the remaining black pepper. Add the warm spelt, sautéed cabbage and carrots, and the mushrooms, then toss until everything is evenly coated. Taste and adjust seasoning if needed.
6. Divide between two bowls and scatter over the pumpkin seeds and parsley. Serve warm.

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