(for 4 people)

INGREDIENTS

  • 500 g Nutrigood mix and spelt
  • 6–8 ripe but firm apricots
  • 100 g arugula
  • 50 g shelled almonds with skin on
  • 6 tablespoons of extra virgin olive oil
  • 4 tablespoons of lemon juice
  • A pinch of salt
  • Salt and extra virgin olive oil to season the soup

    PROCEDURE

    1. Rinse the Nutrigood mix and spelt, then cook it over low heat for about 60 minutes in plenty of water (3 liters), adding salt at the end of cooking. Once cooked, drizzle with a bit of extra virgin olive oil, stir, and let it cool to room temperature.
    2. Lavare le albicocche, denocciolarle, tagliarle in 4-8 spicchi e tenere da parte.
    1. Slice the almonds lengthwise with a knife and set aside.
    2. Wash the arugula and drain it thoroughly. Prepare a citronette by dissolving the salt in the lemon juice, then emulsifying the lemon juice and olive oil by mixing vigorously with a fork or shaking them together in a tightly sealed glass jar.
    3. In a large bowl, combine the cooled Nutrigood mix and spelt with the arugula, and dress with the citronette. Add the apricot wedges and sliced almonds, mix well, and serve.