Spelt Salad

250ml spelt
250ml fresh tomato, chopped
250ml cucumber, chopped
250ml marinated sweet peppers, chopped
a handful of sprouts

Lemon Dressing:
62ml lemon juice
1 clove of garlic, minced
5ml dijon/wholegrain mustard
1,2ml salt
ground black pepper
7,5ml honey
62ml olive oil

Cook the spelt according to the instructions on the packet and set aside to cool.
Add the spelt, tomato, cucumber, peppers and sprouts to a large mixing bowl.
Add the lemon juice, garlic, mustard, salt, a few grindings of black pepper and honey to a small mixing bowl and whisk together.
Slowly drizzle in the olive oil while whisking continuously. Keep going until all the oil is incorporated and you have an emulsified mixture.
Pour about half of the lemon dressing over the salad and mix through.
The rest of the lemon dressing may be kept in the refrigerator.

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