Cold spelt salad
Today I want to offer you the cold spelt salad, a summer first course and a fresh alternative to the usual rice salad. It is very easy to prepare and also lends itself to a lunch on the beach or a picnic! Spelt is the oldest type of wheat cultivated, just think that the first spelt crops date back to the Neolithic. It is rich in fiber useful for our intestinal well-being, but not only: it helps lower cholesterol and is rich in minerals such as potassium, magnesium, iron and B vitamins. I can also guarantee you that it is delicious and its slightly crunchy texture makes it a very delicious cereal. Due to its many properties, spelt is a food that we should often include in our diet... Therefore, I recommend this very tasty spelt salad!
Spelt, cherry tomatoes, olives and pecorino cheese salad is a cold first course that on hot summer days is a valid alternative to the usual pasta. It doesn't take long to prepare it and you can also enjoy it the next day, proving to be an excellent idea for a healthy lunch break at the office.
Ingredients
120 g pearl spelt10 cherry tomatoes25 g rocket70 g smoked scamorza cheese3 tbsp green olives3 tbsp sweet cornsalt to tasteextra virgin olive oil to tastelemon juice to taste
Steps
Put a pot with plenty of salted water on the stove. In the meantime, rinse the spelt with the help of a sieve and, as soon as the water boils, dip it into the pot and cook it for 20 minutes. While the spelt is cooking, wash the arugula and shred it with a pair of kitchen scissors. Cut the smoked scamorza cheese into small cubes. Wash the cherry tomatoes, remove the stems and cut them into quarters. As soon as the spelt is ready, drain it very well and place it in a large salad bowl. Let it cool, then add the smoked scamorza cheese, cherry tomatoes, rocket, sweet corn, green olives, a drizzle of extra virgin olive oil and a few drops of lemon juice. Mix well and refrigerate for at least half an hour. Once it's cooled down, your chilled spelt salad is ready to be served!
Today I want to offer you the cold spelt salad, a summer first course and a fresh alternative to the usual rice salad. It is very easy to prepare and also lends itself to a lunch on the beach or a picnic! Spelt is the oldest type of wheat cultivated, just think that the first spelt crops date back to the Neolithic. It is rich in fiber useful for our intestinal well-being, but not only: it helps lower cholesterol and is rich in minerals such as potassium, magnesium, iron and B vitamins. I can also guarantee you that it is delicious and its slightly crunchy texture makes it a very delicious cereal. Due to its many properties, spelt is a food that we should often include in our diet... Therefore, I recommend this very tasty spelt salad!
Spelt, cherry tomatoes, olives and pecorino cheese salad is a cold first course that on hot summer days is a valid alternative to the usual pasta. It doesn't take long to prepare it and you can also enjoy it the next day, proving to be an excellent idea for a healthy lunch break at the office.
Ingredients
120 g pearl spelt
10 cherry tomatoes
25 g rocket
70 g smoked scamorza cheese
3 tbsp green olives
3 tbsp sweet corn
salt to taste
extra virgin olive oil to taste
lemon juice to taste
Steps
Put a pot with plenty of salted water on the stove. In the meantime, rinse the spelt with the help of a sieve and, as soon as the water boils, dip it into the pot and cook it for 20 minutes. While the spelt is cooking, wash the arugula and shred it with a pair of kitchen scissors. Cut the smoked scamorza cheese into small cubes. Wash the cherry tomatoes, remove the stems and cut them into quarters. As soon as the spelt is ready, drain it very well and place it in a large salad bowl. Let it cool, then add the smoked scamorza cheese, cherry tomatoes, rocket, sweet corn, green olives, a drizzle of extra virgin olive oil and a few drops of lemon juice. Mix well and refrigerate for at least half an hour. Once it's cooled down, your chilled spelt salad is ready to be served!
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