Nordic salad with raspberries and cheese

4 servings


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


  • 2 tbsp rapeseed oil
  • 1 tbsp apple cider vinegar
  • 1 tsp mustard
  • salt and black pepper
Nordic salad with raspberries and cheese


Bring rinsed spelt and water to a boil. Reduce heat, stir, cover, and cook for about 15-20 minuts or until the spelt is tender. Rinse with cold water. When the spelt is cool, gently toss it with spinach, raspberries, onions, hazelnuts and small pieces of cheese. Mix together the ingredients for the vinaigrette and add it to the salad and mix it all together. Taste and season as needed with more vinaigrette, salt and pepper.