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Nordic salad with spelt, raspberries and Aged Havarti

Nordic salad with spelt, raspberries and Aged Havarti

4 servings

A perfect rendition of summer-spirit – our Nordic Salad with Spelt, Raspberries and Aged Havarti recipe presents a light take on a refreshing salad with homemade vinaigrette. Tossed in varied textures and flavours from chopped hazelnuts and plucked raspberries, shavings of Havarti adds depth through delicate delivery.

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  • 150 g spelt, rinsed
  • 125 g baby spinach, rinsed
  • 125 g raspberries
  • 1 red onion, finely chopped
  • 3 tbsp hazelnuts, finely chopped
  • 75 g Castello® Aged havarti


  • 2 tbsp colza oil
  • tbsp apple apple cider vinegar
  • 1 tsp mustard
  • salt
  • black pepper



1. Bring rinsed spelt and water to a boil.

2. Reduce heat, stir, cover, and cook for about 15-20 minutes or until the spelt is tender.

3. Rinse with cold water. When the spelt is cool, gently toss it with spinach, raspberries, onions, hazelnuts and small pieces of Aged Havarti.

4. Mix together the ingredients for the vinaigrette and add it to the salad and mix it all together.

5. Taste and season as needed with more vinaigrette, salt and pepper.