The roasting of vegetables until they are soft and golden emits a delicious natural sweetness. I use roasted vegetables such as side dishes, thrown with hot pasta, soups and in salads like this. I like to prepare spelled salads for lunch and light dinners and combine roasted vegetables with cooked spelled hazelnut creates a delicious salad I often do.
Ancient cereals as spelled are an excellent base for any salad. Spelled is rich in fiber, it has 28 grams of protein for a cup, it is full of antioxidants and is fatless and low calorie. In addition, spelled is rich in magnesium, zinc and vitamin B3. So, in addition to tasting big, spelled is good for you too!
By changing the ingredients you add to cooked spelled, you can create a new salad every season. I chose to mix spelled with my Italian vegetables preferred in this recipe, but you could add almost any vegetables you choose.
Roasted asparagus, mushrooms or artichokes would also be delicious in this salad. I added the slightly toasted pine nuts in this version, but chopped olives and/or capers would also be tasty additions.
We often do this salad for lunch, but it is also perfect for making lifeguards or outdoor barbecues. Farro is a narrow cousin to write, so you can replace the dirt for spelled if it is easier to find.
Both cereals are rich in proteins and fiber and are therefore an excellent alternative to meat. I like this salad as it is, but you could also add cubes to the salad or complete it with crumbled feta or goat cheese.
Enjoy your meal!
Deborah Mele
Ingredients
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1 1/2 cup of dried spelled
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1 average eggplant
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2 small courgettes
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1 chili pepper
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1 yellow pepper
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1 medium red onion
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1 1/2 cup of cherry tomatoes cut in half
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1/3 cup of fresh basil leaves, chopped
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1/3 of cup of slightly toasted pine nuts
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1/4 cup of olive oil
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Salt and pepper to taste
Get dressed:
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4 tablespoons of balsamic vinegar
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1/2 cup of olive oil
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1/4 cup of freshly chopped fresh parsley
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Salt and pepper
Instructions
- Cook the spelled in lightly salted boiling water until it is tender to the bite but still only a little rubbery, about 25 minutes.
- Drain and reserve in a large bowl.
- Cut the aubergines, courgettes, peppers and 1 -inch dice onion.
- Preheat the oven to 400 Degress F.
- Throw the vegetables into a bowl with the olive oil and season with salt and pepper.
- Distribute the vegetables on two sheets covered with foil, then roasted for 10 minutes.
- Turn the vegetables, then roast another 15 minutes or until the vegetables are soft and slightly golden.
- Add the tomatoes, the basil and the pine nuts and mix.
- Mix the dressing ingredients in a small separate bowl and pour it over the spelled mixture.
- He throws well and serve on four individual dishes.
Nutrition information:
Product: 6
Portion size: 2 cups
Amount for portion:
Calories: 453Total fat: 33gSaturated fat: 4gTrans fat: 0gFatty fat: 27gCholesterol: 0 mgSodium: 110 mgCarbohydrates: 37gFiber: 7gSugar: 10gProtein: 7g
