The summer spelt and cherry tomato salad is a fresh and tasty side dish, perfect to serve during hot summer days. The hulled spelt and pearl barley combine with sweet and juicy tomatoes. Everything is seasoned with extra virgin olive oil and salt, for a light and nutritious dish.
Boil the spelt separately (for 20-25 minutes), drain it al dente, and rinse it under running water.
In a bowl, combine the finely chopped onion, diced tomato, chopped cucumber, and shredded lettuce.
Season with salt and extra virgin olive oil, mixing everything well.
Combine the ingredients with the grain mix and mix everything well. Let it rest in the fridge for at least half an hour and serve.
Italy
| Energy (kcal) | 39.89 |
| Carbohydrates (g) | 6.93 |
| of which Sugars (g) | 2.33 |
| Fat (g) | 0.43 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 1.9 |
| Fiber (g) | 1.32 |
