Spinach & Spaetzle Salad


2 cups wholemeal spelt plain flour (you can use any kind of flour)
1 tsp. salt
2 eggs
approx. 1 cup water


¼ cup diced red capsicum
1 tbsp. chopped parsley
2 cups finely shredded baby spinach or Kale
1/2 cup shredded snow peas
1/2 small red onion finely chopped
1 cup diced chopped cooked pumpkin – dont over cook
1/4 cup toasted pine nuts
1/2 cup finely julienned raw beetroot


1/2 cup Egg mayonnaise
1/4 cup vinegar
2 tsp. mustard
2 tbsp. honey
salt and pepper to taste


  • In a large bowl combine flour, salt, eggs. Stir in sufficient water to make a soft dough and make Spaetzle according to basic recipe.
  • Add the salad ingredients to slightly warm spaetzle.
  • Whisk Dressing mix together and pour over salad. Toss lightly and let stand 30 mins before serving.
  • The nutty wholemeal spelt and the pine nuts, go very well with the honey mustard dressing.