INGREDIENTS
1
Garlic, stem green
4 cups
Spinach, lightly packed
1/4 cup
Sun-dried tomatoes
2
Eggs, hard
1/4 cup
Black olives
1 tbsp
Honey
2 tsp
Lemon juice
1/4 tsp
Black pepper
1/4 tsp
Salt
2 tbsp
Champagne vinegar
1/4 cup
Olive oil
3 tbsp
Sunflower seeds, roasted
1 cup
Cooked and cooled spelt (1/2 cup uncooked spelt)