Spelt Meat Balls With Carrot Salad

• 1 tsp + 2 tbsp olive oil
• 1 None shallot, peeled and finely diced
• 1 1/4 cups pearled spelt
• 1 pinch ground cumin
• 1 pinch ground cinnamon
• 1/2 cup walnuts
• 1 lb orange carrots, peeled and sliced into thin strips
• 1 lb yellow carrots, peeled and sliced into thin strips
• 1/2 lb purple carrots, peeled and sliced into thin strips
• 2 stalks celery, cut into thin diagonal slices
• 1 tsp honey
• 2 tbsp lemon oil
• 2 tbsp cider vinegar
• 1 tsp oats
• 1/2 cup vegan cheese, grated
• 4 tbsp breadcrumbs
• 1/4 cup cilantro, little reserved for garnish, remainder roughly chopped
• 1 None small apple, cored and grated
• 1/3 cup raisins

1. Heat 1 tsp olive oil in a saucepan and saute the shallot for 2 mins. Add the spelt, cumin and cinnamon and saute for 30 seconds. Add 2 cups water, bring to a boil, and simmer over a low heat for 15-20 mins, stirring occasionally, until the spelt is tender.
2. Meanwhile, toast the walnuts until golden and fragrant. Remove from the pan, allow to cool and chop roughly.
3. In a bowl, mix the carrots, celery, honey, lemon oil and vinegar. Season with salt and black pepper.
4. Drain the spelt and place in a bowl. Add the oats, cheese and 2 tbsp breadcrumbs and knead until smooth. Season with salt and black pepper and, with wet hands, form the mixture into small balls. Roll in the remaining breadcrumbs. Heat 2 tbsp olive oil in a frying pan and cook for 4 mins, turning.
5. Add the cilantro, apple, raisins and walnuts to the salad and toss. Serve the salad with the spelt balls, garnished with cilantro.

shallot, spelt, ground cumin, ground cinnamon, walnuts, orange carrots, yellow carrots, purple carrots, stalks celery, honey, lemon oil, vinegar, oats, vegan cheese, breadcrumbs, cilantro, apple, raisins

Taken from recipes-plus.com/api/v2.0/recipes/21474 (may not work)