Time: 45 min.
Complexity: easily
Servings: 4

Spelt salads are a common dish in Italian, and especially in regional Mediterranean cuisine, and you can try them at a home-cooked trattoria. They are very nutritious and filling, and can be served as a side dish with meat or as a main course. Combine cooked spelt with fresh bell peppers, blanched green beans, herbs, olives, and crumbled Parmesan cheese, and drizzle with a vinaigrette. You're sure to appreciate the vibrant appearance and equally vibrant flavor of this healthy salad.

Ingredients:

• 300 g of spelt
• 1.5 tsp coarse salt and an additional 0.5 tsp.
• 220 g green beans, cut into 2.5-5 cm pieces.
• 0.5 cups pitted black olives
• 1 medium red bell pepper, cut into strips
• 90 g Parmesan, crumbled
• 1 small bunch chives, chopped
• 1/4 cup sherry vinegar
• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• 1 teaspoon ground black pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain wheat, green beans, sweet pepper, Parmesan cheese, green onions, sherry vinegar, Dijon mustard, olives

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Preparation:

Step 1
• In a medium saucepan, combine 4 cups of water and spelt. Bring to a boil over high heat. Cover and simmer over moderately low heat until the spelt is almost tender, about 20 minutes. Add 1.5 teaspoons of salt and simmer over low heat until the spelt is tender, about 10 minutes more. Drain well. Transfer to a large bowl and let cool.
Step 2
• Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked beans to a bowl of ice water and let cool for 2 minutes. Then drain.
Step 3
• Once the spelt has cooled, add the green beans, olives, red pepper, Parmesan, and chives. Stir. In a small bowl, combine the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir. Drizzle the dressing over the salad, toss, and serve.

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