Spelt Salad with Vegetables

The spelt salad with vegetables is a fresh and nutritious dish, perfect for summer. Here is the recipe with an Italian touch.

Ingredients

• 200 g of spelt
• 1 zucchini
• 1 red pepper
• 1 carrot
• 1 small red onion
• 10 cherry tomatoes
• Fresh basil
• Extra virgin olive oil
• Salt and pepper to taste
• Lemon juice or balsamic vinegar

Preparation

1. Cook the spelt in a pot with plenty of salted water following the cooking times indicated on the package, usually about 15-20 minutes. Once cooked, drain it and let it cool.
2. In the meantime, wash the vegetables. Cut the zucchini into cubes, the pepper and onion into thin strips, and the carrot into rounds or julienne.
3. Heat a pan with a drizzle of oil and lightly fry the onion. Add the other vegetables and sauté for a few minutes, so they remain crunchy.
4. Wash the cherry tomatoes and cut them in half or into quarters, according to your taste.
5. In a large bowl, combine the cooked and cooled spelt with the sautéed vegetables and fresh cherry tomatoes.
6. Season with salt, pepper, extra virgin olive oil, and a little lemon juice or balsamic vinegar to add acidity.
7. Mix everything well and finish with torn fresh basil.
8. Let rest in the refrigerator before serving to allow the flavors to meld together.

Curiosity

Spelt is an ancient grain much appreciated in Mediterranean cuisine for its nutty flavor and consistency. It is rich in fiber and protein and has the advantage of being less calorie-dense compared to other cereals.

I hope you enjoy this recipe! You can also personalize it with other vegetables of your choice or by adding legumes to make it even more complete and protein-packed. Bon appétit!