Step 1

Cook the pearled spelt following pack instructions, then drain really well and rinse under cold water until cool, then drain again.

Step 2

For the crispy nuts and seeds, spray a thin layer of oil into a non-stick frying pan and cook the nuts and seeds, stirring, for 2-3 minutes over a medium heat until browned and crisp. Add the smoked paprika, chilli flakes and honey, and toss together.

Step 3

Whisk together the mustard, olive oil and vinegar in a bowl with some seasoning, then add the apple, watercress, peas and spelt, and toss really well.

Step 4

Pile onto three plates and top with the crispy nuts and seeds.