Cook the spelt.
Bring to a boil and cook for about 45 minutes or until grains are tender but still have a pleasant bite.
Make the mustard vinaigrette.
Blend everything except the oils in a blender and very slowly add in the oil until an emulsified dressing is formed.
Fry the leaves in oil until crispy. Drain on paper towel and season with salt.
Once the spelt is ready, strain it from the water and let it cool on a tray or leave it in the pan.
Preheat the oven to 400°F/200°C.
Core the apples and cut them into large slices. Fry them in some butter over medium heat.
Once the apples turn golden brown, flip them over and continue cooking for 1-2 minutes.
Add the sunflower seeds to the pan and then put the pan in the oven for about 5 minutes.
Scoop the cooked spelt into a bowl and add a few tbsp of the mustard dressing.
Add salt or pepper as needed.
Mix in the hot apples and sunflower seeds, but save a few for the top.
Finish the spelt salad with the rest of the apples and seeds.
Garnish with a little more mustard dressing and top with the crispy sage.