Spelt salad with peppers, tomatoes, Provolone cheese and green beans

• 10 minutes to prepare • 25 minutes to cook • Serves 4

 

10 MINUTES

 

We are close to summertime, nice weather so, why do not try something light to eat?

If you are tired of your old salad recipes, today we present you a spelt salad with tomatoes, peppers and fresh green beans. So delicious! 

Spelt is a cereal full of good benefits. It’s the oldest grain cultivated by humans, it also has less calories than other cereals, it’s rich in vitamin B and full of proteins. This is why this is a filling recipe but still so good.

I usually prepare spelt salads with warm weather, and I fill them with lots of veggies and different cheeses. Buon appetito!

Here are ingredients for the 4-serving recipe:

280 g spelt 

6 tomatoes

2 peppers

20 leaves basil

250 g green beans

100 g cow milk provolone cheese 

EVO oil 

salt

1. Cut the bell peppers into quarters and remove the seeds and membranes
2. Arrange the peppers in a single layer on a rimmed baking sheet. Drizzle or spray the peppers with olive oil
3. Add a pinch of salt and bake them until tender, for about 20 minutes, in a 200°C oven. When cooled down, peel them
4. Cook the spelt: add the grains to the pressure cooker, along with 1 liter of water and close the lid securely. Bring the cooker to high pressure, and begin timing. The spelt will need 15 minutes since now to be ready
   
5. Cut green beans' ends off with a knife and wash them. Let them boil in salted water for 5 minutes and drain them when they are still crunchy
6. Meanwhile, wash tomatoes, and basil leaves under running water. Chop them and keep it aside
7. In a blender, add basil leaves and 2 tablespoons of oil, to create a smooth basil sauce
8. Chop provolone cheese into cubes
9. After the 15-minutes cooking time of spelt grains has passed, let the pressure come down naturally. Once the pressure has dropped, open the lid and check if it is done. If it is, drain the spelt and drop cold water on it. Then, collect it up in a salad bowl
10. In a small bowl pour 2 tablespoons of EVO oil, add the pesto sauce, a pinch of salt and stir to mix
11. Add tomatoes, peppers and green beans to the boiled spelt. Mix well
12. Before serving, top with provolone cheese...enjoy!

In the table below Nutrition Facts are detailed for this appetizer. Data is provided per serving.