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    Spelt salad with cherry tomatoes, rocket, asparagus, Taggiasca olives and shavings of Grana Padano

    4 people
    T460 min


    • 250 g pearled spelt
    • 150 g Grana Padano PDO over 16 months
    • 1 bunch asparagus
    • 1 bunch rocket
    • 250 g cherry tomatoes
    • 100 g Taggiasca olives
    • 3 tablespoons extra virgin olive oil
    • salt
    • pepper


    STEP 1

    Boil the spelt in plenty of salted water, drain and rinse under cold water to cool. Transfer to a bowl and dress with extra virgin olive oil, mix well.

    STEP 2

    Wash and trim the asparagus, steam for 5 minutes. Slice into rounds, reserving a few whole asparagus tips.
    Add the asparagus to the bowl along with the quartered cherry tomatoes, the Taggiasca olives, the rocket and the Grana Padano cut into small chunks, mix well and season with salt and pepper.

    STEP 3

    Serve the spelt salad cold, topped with grated Grana Padano.