Spelt and Pink Shrimp Salad

Here is a recipe for an Italian-style spelt and pink shrimp salad, a light and tasty option perfect for a summer lunch.

Ingredients

• 200 g of pearled spelt
• 200 g of cleaned pink shrimp
• 1 clove of garlic
• Extra virgin olive oil to taste
• Juice of 1 lemon
• A bunch of chopped parsley
• Salt and pepper to taste
• Arugula or a mix of salad greens to taste
• Cherry tomatoes to taste
• 1 chili pepper (optional)

Preparation

1. Start by rinsing the spelt under running water, then cook it in a pot of salted water according to the package directions (usually about 20-30 minutes). Once cooked, drain it and let it cool.
2. In the meantime, prepare the shrimp. If they are not already cleaned, you need to peel them and remove the intestinal tract. Heat a little oil with a clove of garlic in a pan, then add the shrimp, sautéing them for a few minutes until they turn pink. Season with lemon juice, chopped parsley, salt, and pepper. You can add a chopped chili pepper to add a spicy kick.
3. Remove the shrimp from the heat and let them cool.
4. Wash the cherry tomatoes and cut them in half or into quarters. Also wash and dry the arugula or the salad greens you have chosen.
5. In a large bowl, combine the cooled spelt, shrimp (finishing the cooking in the pan without garlic), tomatoes, and salad.
6. Dress with extra virgin olive oil, possibly a bit more lemon juice, salt and pepper to taste, and mix everything well together.

Curiosity

Spelt and shrimp salad is a relatively modern dish in Italian cuisine, combining flavors of the Mediterranean tradition with ancient grains like spelt. Spelt is a grain rich in protein and fiber, and in the Mediterranean diet it is often used in soups or fresh salads. The ancient Romans consumed spelt in various forms, from whole grains to flours, and today it is experiencing renewed popularity.