the recipe for a fresh and light spring dish

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ingrediants

Fresh broad beans with pods

cherry or cherry tomatoes

Extra virgin olive oil

L’spelled salad with broad beans and peas it’s a first course nutritious and tasty, a valid alternative to the more classic rice salad. Spelled, a versatile cereal rich in precious nutrients, is boiled and then sautéed in a pan with onion, broad beans and peas, for a final result. tasty and balanced. The raw cherry tomatoes and flaked parmesan, added when cooked, will give a touch of freshness and flavor. Excellent both hot and at room temperature, it is perfect for a thousand different occasions: from family lunch to lunch in the office, to picnic in the park.

If the season allows, it is preferable to use favorite And fresh peas; alternatively, frozen ones will be fine too: you only have to extend the cooking times by a few minutes. If you like, you can enrich your farro salad with ingredients you prefer or you have at home: Taggiasca olives, desalted capers, basil pesto, diced cheese, rocket and, if you are not vegetarian, even smoked salmon in strips or cubes of cooked ham.

Find out how to prepare spelled salad with broad beans and peas by following our simple recipe step by step.

How to prepare the spelled, broad bean and pea salad

Boil the spelled in lightly salted water after rinsing it 1. Drain it and set aside.

Slice the onion and stew it with two tablespoons of oil in a fairly large pan 2.

Blanch the beans for a couple of minutes after shelling them 3then drain them.

Peel a pumpkin, grate it and put it in a bowl 4.

Transfer the farro to the pan with the onion 5 and put on the fire.

Also add the broad beans and peas 6.

Mix everything well 7 and cook for 6-8 minutes adding a little water or vegetable broth. Salt and turn off.

Transfer to a bowl 8 and let it cool.

Add the cherry tomatoes, cut into four parts 9and mix.

Transfer the spelled salad to individual plates and top with parmesan flakes. Perfume with basil and serve 10.

storage

The spelled salad with broad beans and peas can be kept in the refrigerator, in a special airtight container, for up to 1-2 days. Freezing is not recommended.