SUMMER SPELT SALAD

SUMMER SPELT SALAD

• 250 g of organic spelt
• 150 g of cherry tomatoes
• 100 g of mozzarella
• 6 slices of cured ham
• 1 red onion
• 1 red bell pepper
• Balsamic vinegar
• Olive oil
• Salt and pepper
• Fresh parsley or basil

PROCEDURE

1. Cook the farro in salted boiling water for 30–35 minutes.
2. Roast the skin of the chili pepper in the oven at 220°C (428°F). Wrap it in foil to remove the skin, slice into thin strips, and let it marinate in a little olive oil.
3. Cut the cherry tomatoes and mozzarella into small pieces.
4. Cut the prosciutto into thin strips
5. Sauté the chopped red onion in olive oil and season.
6. Dress your salad with a vinaigrette of olive oil and balsamic vinegar. Add chopped parsley or basil.