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Peel the garlic and wash the rocket thoroughly. Cut the garlic in small cubes and cut the cherry tomatoes in half. Heat the walnut oil in a pan, roast the garlic and the cherry tomatoes together with the spice mix and deglaze with the apple juice. Add the rocket and bring to a boil. Take the pan off the heat and put aside.
Boil de spelt spaghetti al dente in generously salted water. Then drain the spaghetti and add to the cherry tomatoes, reheat and stir well. Let it simmer for a short while and season with pepper and Fleur de Sel. Serve on hot plates.