Spelt "Meat" Balls With Carrot Salad - cooking recipe

Ingredients

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

Preparation

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.
Meanwhile, toast the walnuts until golden and fragrant. Remove from the pan, allow to cool and chop roughly.
In a bowl, mix the carrots, celery, honey, lemon oil and vinegar. Season with salt and black pepper.
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.
Add the cilantro, apple, raisins and walnuts to the salad and toss. Serve the salad with the spelt balls, garnished with cilantro.