Spelt Dralli with Baby Leaf Spinach and Coconut

For the spelt dralli with baby leaf spinach and coconut, peel shallots and ginger and cut into small cubes, deseed chili pepper and chop finely. Rinse spinach with cold water.

Cook spelt dralli according to package directions until al dente, drain and set aside.

Sauté shallots in oil until translucent, add dralli and pour in coconut milk. Season with chili, ginger, lime juice and zest and season with salt and pepper.

Add the spinach leaves, remove the pan from the heat and toss once so that the spinach leaves collapse. Divide the spelt dralli with baby leaf spinach and coconut among deep plates and serve immediately.

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